Tomato Salad. No. 5
Take round tomatoes (not too big), fill them as in No. 3, but do not let the stuffing stand out beyond the fruit. Then put small moulds, or cups, on ice, and pour in one-eighth of an inch of clear aspic jelly; when set, place a tomato (the filled side uppermost) into each mould, and pour more jelly round it and over it. Ice well, turn out the tomatoes on a dish garnished with sliced lettuce or watercress, and serve with sauce Mayonnaise (see Sauces, p. 123) separate.