Chapter XI · Hors-d’Œuvres · No. 390
Built upon: No. 168Cooked Marinade for Venison
390—Mock Tomatoes
Select some about the size of a walnut, and peel them carefully. Press them in a piece of linen, and set them to No. 168, Cooked Marinade for Venison for half an hour in oil and vinegar. Then stick a small piece of parsley stalk into each tomato, in imitation of the stalk, and surround it with little leaves made from green butter by means of a small piping-bag.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 390, p. 162. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →