Salads.
Stuffed -Tomato Salad.
Ingredients
- 6 smooth, small-sized tomatoes.
- 6 tablespoonfuls of chicken, veal or tongue, cut fine.
- 6 tablespoonfuls of peas.
- 3 olives, chopped fine.
- 3 gherkins, chopped fine.
- 2 tablespoonfuls of capers.
- Salt and pepper.
- Mayonnaise dressing.
Method.—Remove a round piece from the stem end of the tomatoes and scoop out the seeds and centre. Chill thoroughly. When ready to serve, mix together the solid part removed from the tomatoes, cut fine, and the other ingredients; season to taste with salt and pepper, adding also mayonnaise to hold the mixture together. With this fill the tomatoes, put them in nests of lettuce or cress, and force a star of mayonnaise on the top of each tomato.
Tomato Salad, Horseradish Dressing.
Plunge the tomatoes, placed in a wire basket, into a kettle of hot water; remove at once and rub off the skin; chill thoroughly and cut in halves. Serve on lettuce leaves with a star of cream dressing, seasoned with grated horseradish, on the top of each slice.
Tomato-and-Sweetbread Salad.
Cook two sweetbreads as directed on another page, or braise with vegetables. Cool between two plates bearing a weight. When cold cut into slices and stamp into rounds of suitable size to use with slices of tomato. Cover the slices of sweet-
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