Tomatoes Quartered

Ingredients

• Medium tomatoes, slightly firm
• Fish purée or fine macédoine (vegetable medley)
• Mayonnaise sauce
• Butter cream (Beurre-crème)

Instructions

1. Peel medium, slightly firm tomatoes. Remove seeds and core them thoroughly, then drain well.
2. Fill the hollowed tomatoes with either a fine fish purée or a fine macédoine (vegetable medley) bound with Mayonnaise sauce (sauce Mayonnaise) mixed with aspic jelly (gelée).
3. Chill on ice or in the cold storage for 1 hour, then cut into quarters.
4. Alternative preparation: Peel medium tomatoes and divide them into 8 segments. After removing the seeds, season the segments and garnish each with a beautiful rosette piped from softened butter cream using a fluted pastry tip.