Sunday, July 20, 2008

Tomatoes Farces à l'Aspic

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

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 with the mixture. Brush over the outside of the tomatoes with half-set aspic; when the aspic is set, repeat twice, then set aside on ice for some time before serving. Serve on a bed of lettuce seasoned with French dressing. Garnish each tomato with a sprig of parsley and the salad-dish with blocks of aspic. Anchovies or any cooked fish may be substituted for the lobster. Serve with mayonnaise.

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