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Classic
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page 42
seasoned and frozen like a water ice. It is then either chilled again in small
cups, to make an individual mold, or served by the spoonful upon the plates.
Tomatoes cannot be stewed under two to three hours to get rid of that raw,
watery taste. Take five or six tomatoes or a can of tomatoes, throwing out the
water, put in a saucepan with a small piece of onion, a bit of parsley, salt,
pepper, teaspoonful of butter, a pinch of sugar; let it simmer from two to three
hours uncovered. Serve for dinner or set aside to add to a poor soup, or to
re-enforce a gravy, or if your dinner is short, put about half of it in a warm
dish, poach six eggs, set them a few moments on a nice, dry, warm napkin to dry,
then put them on the tomatoes and serve des “ufs la portogais. Sliced fresh
tomatoes, salt and pepper and powdered with crumbs of toasted bread, fried in
hot butter and served hot immediately, are very delicious for breakfast.
TOMATO TIMBALE. --To be served with lettuce and mayonnaise sauce: Take six fresh
tomatoes or a can of tomatoes, of which you throw off the liquor, stew them down
sufficiently with a spoonful of Cox's gelatine, put enough to keep the tomatoes
together, season to taste with salt and cayenne pepper, pour into small timbales
to shape them, place on ice to get cold and serve with lettuce and mayonnaise
sauce.
TOMATOES
Tomatoes must be cooked several hours, otherwise they taste sour and watery.
Slice them, salt and pepper them, add a few bread crumbs, broil them on the
gridiron, serve very hot for breakfast.
Stuffed with mince meat, or sliced, with French dressing or mayonnaise sauce,
they are delicious.
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