Tomates en Quartiers (Tomato Quarters)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- medium tomatoes
- fish purée
- sauce Mayonnaise
- jelly
Instructions
- Peel medium, slightly firm tomatoes, empty them and drain them well.
- Bind a fish purée, or a fine macédoine, with sauce Mayonnaise to which jelly has been added.
- Fill the tomatoes with the mixture.
- Keep on ice or in the timbre for 1 hour.
- Cut into quarters.