Skinned, hollowed tomatoes are filled with mayonnaise with aspic and chopped parsley, chervil, leek and tarragon, chilled on ice for an hour and cut in four. From Erken's Stor kokebok (1949), p. 494.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 494 (falt i det fri)
The book also suggests another filling of fish forcemeat with fish jelly and lobster butter. The dish suits the cold intermediate courses.
Skin the tomatoes
Pour boiling water over the tomatoes and skin them. Cut off a lid and scoop out some of the flesh with a teaspoon.
Fill
Mix the chopped herbs and leek into the mayonnaise. Fill the tomatoes with it.
Chill
Put the tomatoes on ice for 1 hour.
Cut and serve
Cut the tomatoes in four with a sharp knife. They can also be filled with fish forcemeat mixed with a little fish jelly and lobster butter.
Note
Note: Mayonnaise is usually made with raw egg yolks. Use pasteurised eggs if serving to pregnant women, the elderly, the ill or small children.
The number of tomatoes is not given in the text and is left open. A closing note on raw eggs has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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