Chapter XI · Hors-d’Œuvres · No. 389
389—Tunny with Tomatoes
Lay alternate slices of tunny and tomato upon a hors-d’œuvre dish, and between each slice lay a thin round of onion. Garnish the edge of the dish with a border composed of sliced potato, and sprinkle the whole with an ordinary salad seasoning.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 389, p. 162. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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