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Tomatoes with Herbs (tomates aux fines herbes)

A cold side dish: peeled tomatoes are hollowed out and filled with mayonnaise mixed with aspic and finely chopped parsley, chervil, leek and tarragon, chilled for an hour and cut into quarters. Variation with fish forcemeat, fish jelly and lobster butter. Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 438 (falt i det fri)

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About the dish

A cold, French-inspired side dish from Erken's chapter on salads and side dishes. "Mayonnaise with aspic" is mayonnaise with dissolved jelly added so the filling sets and the tomatoes can be cut neatly into quarters.

How to make it

  1. 1

    Peel the tomatoes

    Pour boiling water over the tomatoes and peel them. Cut a lid off each and take out some of the tomato flesh with a teaspoon.

  2. 2

    Mix the filling

    Mix the mayonnaise (with dissolved aspic added) with the finely chopped herbs and leek.

  3. 3

    Fill and chill

    Fill the tomatoes with the herb mayonnaise and chill them for 1 hour so the filling sets.

  4. 4

    Serve

    Cut the tomatoes into quarters with a sharp knife and arrange them neatly on a platter. They can also be filled with fish forcemeat mixed with a little fish jelly and lobster butter.

Changes from the original

The quantities for tomatoes and mayonnaise are estimated; "mayonnaise with aspic" is explained as mayonnaise with dissolved gelatin/aspic. "On ice" has become the refrigerator.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 438) → Modernisert~81% av teksten endretfjernetlagt til
Tomater 4 stk faste tomater. 2 dl majones (tilsatt oppløst aspik/gelatin). 1 spiseskefuld ss finhakket persille persille. 1 spiseskefuld ss finhakket kjørvel kjørvel. 1 — purre ss finhakket purre. 1 — estragonblade mayonnaise med aspic. Tomaterne overheldes ss finhakkede estragonblader. Hell kokende vand, flaaes, vann over tomatene og flå dem. Skjær et lok skjæres lokk av dem, endel tomatkjøt tages hver og ta ut en del av tomatkjøttet med en teske, og de fyldes teskje.. Bland majonesen (tilsatt oppløst aspik) med mayonnaise, tilsat de hakkede grønsaker. Tomaterne sættes paa is finhakkede urtene og purren.. Fyll tomatene med urtemajonesen og sett dem kaldt i 1 time, skjæres derefter time så fyllet stivner.. Skjær tomatene i fire med en skarp kniv. kniv og legg dem pent på fat. De kan ogsaa fyldes også fylles med fiskefarce, tilsat fiskefarse tilsatt litt fiskegelé og hummersmør.

Note til Modernisert

Mengder for tomater og majones er anslått; «mayonnaise med aspic» er forklart som majones med oppløst gelatin/aspik. «Paa is» er blitt kjøleskap.

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Frequently asked questions

How do I get the skin off the tomatoes?
Pour boiling water over the tomatoes, then the skin loosens and can be pulled off. Then cut off a lid and take out some of the tomato flesh with a teaspoon before filling.
What is the filling made of?
Mayonnaise with aspic, mixed with 1 tablespoon each of finely chopped parsley, chervil, leek and tarragon leaves.
Why should the tomatoes be kept cold before serving?
They are set on ice for 1 hour so the mayonnaise with aspic sets. Then the tomatoes can be cut into quarters with a sharp knife without the filling falling out.
Is there a variation of the filling?
Yes, according to the recipe (Stor kokebok 1914, p. 438) the tomatoes can also be filled with fish forcemeat mixed with a little fish jelly and lobster butter.

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