Wednesday, August 13, 2008

Spanish Tomato Chestut Salad

Choose ten or a dozen large tomatoes, cut a slice from the stem end of each and scoop out the inside. Put the pulp into a basin with two ounces of melted butter, two tablespoonfuls of lemon juice, half a pound of chestnuts, boiled and grated, and seasoning of salt and white pepper to taste. Fill the tomatoes with this, which should be about the consistency of thick cream, spread with a thick mayonnaise, garnish with chopped parsley and serve on lettuce leaves.

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