Salads.
of grated horseradish may be used. Serve at once on lettuce leaves.
Tomatoes Stuffed with Jelly.
Chop one sweetbread and one cucumber fine. To each cup (solid and liquid) add one-fourth a teaspoonful, each, of salt and paprica, a few drops of onion juice and a tablespoonful of capers; add also half a tablespoonful of granulated gelatine, soaked in two or three tablespoonfuls of cold water and melted over hot water. Stir until the mixture begins to congeal, then fill into tomatoes prepared as above. Set aside on the ice for half an hour, at least; then serve on lettuce leaves with either mayonnaise, boiled or cream dressing. Calf's brains, chicken, veal, tongue or ham may be substituted for the sweetbread.
Tomates Farces á l' Aspic.
Ingredients.
- 6 even-sized ripe tomatoes.
- 1 pint of aspic jelly.
- ½ a cup of lobster meat, chopped fine.
- 1 tablespoonful of capers,
- 2 yolks of hard-boiled eggs.
- Mayonnaise, parsley, lettuce.
Method.—Scoop out the centres of the tomatoes, after removing the skin, and chill thoroughly. Pass the yolks through a sieve, add to the lobster, with the capers, half a cup of mayonnaise and half a cup of chicken aspic, thick and cold, but not set; stir these in a dish standing in ice water until nearly set; then fill the cavities in the tomatoes
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