Tomatoes à l’Andalouse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some small fresh tomatoes, remove the cores, take out all the pips, skin them, and leave on ice (if you have it) to become quite cold; also take some cooked artichoke bottoms. When about to se...
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Cooking tools:
- Paring knife
- Cutting board
- Spoon
- Mixing bowl
Ingredients
- tomatoes
- artichokes
- eschalot
- chervil
- tarragon
- salt
- chilli vinegar
- tarragon vinegar
- artichoke
- tomato
- fresh tomatoes
- pips
- artichoke bottoms
- salad oil
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