Ingredients
- a pint of dress- ing to a pint of sweet l
- a pint of sweet l
- four pieces
- 43 mayonnaise <lressing in the proportion of lialf a pint of dress- ing to a p
Directions
Boil a fine pair of sweet breads in salted Water for twenty minutes. Blanch and plump them by plunging them in cold water. Cut into dice, removing all skins and sinews. Open one can of mushrooms, pour off all the juice; cut each mush- room into two or four pieces, mix with the sweet breads, add
ExcHAisGE Cook Book. 43
mayonnaise <lressing in the proportion of lialf a pint of dress- ing to a pint of sweet l)rea(l and mushrooms, reservitig a little of the dressing to mask the to]) of the salad. Now select as many smooth, ripe tomatoes, as you have ])eo}).le to serve. Dip each in boiling water for a minute to remove the skins. Skin, and with a sharp knife remove all the center of the tomato. In this cavity put a large spoonful of the salad. Serve each tomato on a fresh, curly lettuce leaf, or leaf of endive. The very last thing before sending to the table is to drop a s[)Oonful of thick mayonnaise on the top of each one. This salad is as satisf3dng to the eye as it is to the palate.