Sunday, July 20, 2008

Stuffed Tomato Salad

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

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.

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