A guide to modern cookery

391—TOMATOES A L’AMÉRICAINE Select some firm, medium-sized tomatoes, and cut them into thin slices. Put them into a dish with salt, pepper, oil, and a few drops of vinegar, and leave them to _marinade_ for twenty minutes. Then arrange them on a hors-d’œuvre dish, garnishing the border with fine rings of onion. 392—TOMATOES A LA MONÉGASQUE Select some small tomatoes about the size of walnuts, and cut a slice from each in the region of the stalk. Squeeze out all their water and seeds, and _marinade_ them, inside, for twenty minutes. Prepare a mince of tunny with oil, and add thereto, per two oz. of the fish, half a tablespoonful of finely-chopped onion, a tablespoonful of chopped parsley, chervil, and tarragon, and a small, hard-boiled egg, also chopped. Thicken the whole with a tablespoonful of thick mayonnaise; put it into a bag fitted with a smooth, medium-sized pipe, and garnish the tomatoes with the preparation, using enough of the latter to form a kind of dome upon each tomato. 393—QUARTERED TOMATOES Use medium-sized tomatoes, somewhat firm and with very smooth skins. Peel them and empty them, and then fill them, either with a fish purée cleared with jelly, or with a _macédoine_ of vegetables thickened by means of a mayonnaise with jelly. Place on ice for half an hour, and cut the tomatoes into regular quarters. The tomatoes may also be cut into four, previous to stuffing them, whereupon they may, with the help of a piping-bag fitted with a grooved pipe, be filled with one of the compound butters. 394—MARINADED TROUT Select some very small trout, clean and dress them, and poach them in a white-wine _court-bouillon_ (No. 164) to which vinegar has been added in the proportion of one-third of its volume. Leave the fish to cool in the liquor, and dish up with a few tablespoonfuls of the latter, placing some thin, grooved slices of lemon upon the fish. CHAPTER XII EGGS Of all the products put into requisition by the art of cookery, not one is so fruitful of variety, so universally liked, and so complete