Slice some good firm tomatoes. On each slice put a round of ham or tongue and a filetted anchovy cut into strips and laid on in a lattice-work pattern. Whip some cream and flavour it with anchovy and cayenne, and heap a little in the centre of each savoury. Only a rim of the tomato should be left in sight. Garnish with parsley and a little pepper sprinkled on each cream.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.25.
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