Tomatoes are hollowed out and filled with mayonnaise mixed with peas and lobster, shrimp or crab, and served on lettuce with parsley or cress. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 442.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 442 (falt i det fri)
A cold starter or light dish where shellfish and mayonnaise make it a little festive.
Hollow out the tomatoes
Cut a lid off each tomato and scoop out the inside.
Make the filling
Mix mayonnaise, peas and lobster, shrimp or crab.
Fill and serve
Fill the tomatoes. Serve on lettuce leaves and sprinkle generously with chopped parsley or cress.
"Majonen" in the original is corrected to mayonnaise, and "del." is read as dl. Cutting off a lid is added as an interpretation of hollowing out.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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