TOMATO SHAPE WITH PEAS
One pound ripe tomatoes, ¹⁄₂ teaspoonful minced onion, 1 oz. butter, ¹⁄₂ teaspoonful tarragon vinegar, ¹⁄₂ pint aspic jelly, 1 tablespoonful white wine, ¹⁄₄ pint stiffly whipped cream, carmine, seasoning, ¹⁄₂ pint cooked peas, ¹⁄₂ gill thick mayonnaise sauce.
Method.—Put the tomatoes into a stewpan with the butter and tarragon vinegar; season with celery salt, cayenne, a dust of castor sugar, and a little curry powder, and let them cook gently until they are quite soft. Then pour off the liquid (which can be used with advantage to flavour soup or sauce) and pass the fruit through a sieve into a basin; add one gill of the aspic jelly (which should be liquid), the white wine, a few drops of carmine, and, when it is just cold, the cream; whisk the mixture for a few moments then put it into a border-mould, which has been previously lined with aspic jelly, and leave it in a cool place until set. Dress the cooked peas with the mayonnaise sauce and, after turning out the tomato shape, fill the hollow in the middle with the peas, and garnish with watercress or parsley.