Tomatoes Stuffed With Salad

Ingredients

• Select large, well shaped, ripe tomatoes
• Have prepared a salad of some kind — chicken, lobster, crab or shrimp

Method

1. 1

   Cut a slice from the top and remove the meat.

2. 2

   Fill each tomato carefully with the salad; put on the top and serve on a lettuce leaf; or garnish with white celery leaves.

3. 3

   The salad dressing may be reserved until the tomatoes are nearly filled with the meat, then poured in on the meat, filling to the top, leaving off the caps.

4. 4

   Garnish as directed, or put in the oven, bake fifteen minutes and serve, garnished with parsley.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 102. The excerpt below is the record exactly as published.

Tomatoes Stuffed With Salad Select large, well shaped, ripe tomatoes ; cut a slice from the top and remove the meat. Have prepared a salad of some kind — chicken, lobster, crab or shrimp

Cook this with the app: pantry check, scaling, and the assistant.