Tomatoes, Venetian Style
From "Dainty dishes", 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 3. The excerpt below is the record exactly as published.
some large ripe tomatoes into a basin of boil- ing water (long enough to remove the skin), let get cold ; then in each make an incision i inch in diameter where the stem was attached, and with a round vege- table scoop hollow out and squeeze lightly to free from all seeds ; season with salt, and lay on a towel or sieve with the aperture downward.- Five minutes before serving, fill the tomatoes with shrimp salad seasoned with Ravigote sauce, and serve on a napkin. tomates a la veii^itienne — ^tomatoes, venetian Style. Proceed as for Tomatoes with Shrimps, Ravigote Sauce, using finely chopped breast of chicken, fowl or turkey
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