Chapter XVII · Roasts and Salads · No. 1995
1995—Tomato Salad
Select some medium-sized and rather firm tomatoes, and scald them. Then skin them; cut them in two crosswise; press them to clear them of juice and seeds; cut them into thin strips; season them with oil and vinegar, and add some chopped tarragon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1995, p. 618. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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