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Tomatoes with mayonnaise and aspic

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)

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About the dish

The book also suggests another filling of fish forcemeat with fish jelly and lobster butter. The dish suits the cold intermediate courses.

How to make it

  1. 1

    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.

  2. 2

    Fill

    Mix the chopped herbs and leek into the mayonnaise. Fill the tomatoes with it.

  3. 3

    Chill

    Put the tomatoes on ice for 1 hour.

  4. 4

    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.

  5. 5

    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.

Changes from the original

The number of tomatoes is not given in the text and is left open. A closing note on raw eggs has been added.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 494) → Modernised~78% of the text changedremovedadded
Tomater tomater (faste, små til middels). 1 spiseskjefull ss finhakket persille persille. 1 — — kjørvel ss finhakket kjørvel. 1 — — purre ss finhakket purre. 1 — — estragonblade ss finhakkede estragonblader. majones med aspic. Tomatene overhelles aspic (til å fylle tomatene). Hell kokende vann, flåes, vann over tomatene og flå dem. Skjær av et lokk skjæres av dem, endel tomatkjøtt tas og ta ut med en teskje, og de fylles del av fruktkjøttet med majones, tilsatt en teskje.. Bland de hakkede grønnsaker. Tomatene settes urtene og purren i majonesen. Fyll tomatene med blandingen.. Sett tomatene på is i 1 time, skjæres derefter time.. Skjær tomatene i fire med en skarp kniv. De kan også fylles med fiskefarse, tilsat fiskefarse tilsatt litt fiskegelé og hummersmør. hummersmør.. Merk: Majones lages vanligvis med rå eggeplommer. Bruk pasteuriserte egg hvis den skal serveres til gravide, eldre, syke eller små barn.

Note on Modernised

Spiseskjefull er skrevet ss. Antall tomater er ikke oppgitt i teksten og står åpent. Et sluttrinn om rå egg er lagt til.

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Frequently asked questions

How many tomatoes do I need?
The text gives no number. Adjust the herbs and mayonnaise to the number of tomatoes.
Which herbs are used?
Parsley, chervil, leek and tarragon leaves, 1 tbsp each, finely chopped.
Can the tomatoes be filled with something else?
Yes. Erken mentions fish forcemeat with a little fish jelly and lobster butter.

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