Tomatoes and Celery (Salad of)
Scald and peel twelve small round tomatoes, cut off the stem end, take out the seeds, and put them on ice. Meanwhile chop up fine the inside of a head of celery, mix with some sauce ‘Francese’ (see Sauces, p. 123), and fill the tomatoes with it. Place each tomato on a fresh lettuce leaf, and pour a seasoning of oil, vinegar, salt and pepper over all.