Stuffed-Tomato Salad

Ingredients

• 6 each Tomatoes, small, smooth
• 3 each Olives, chopped
• 6 tablespoons Chicken, veal, or tongue, finely cut
• 2 tablespoons Capers
• 6 tablespoons Peas
• 3 each Gherkins, chopped
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 4 tablespoons Mayonnaise (Quantity estimated (not specified in original recipe))
• 6 nests Lettuce or cress (Quantity estimated (not specified in original recipe))
• 2 each Egg yolks (For Mayonnaise Dressing)
• 1 pint Olive oil (For Mayonnaise Dressing)
• 2 tablespoons Vinegar (For Mayonnaise Dressing)
• 2 tablespoons Lemon juice (For Mayonnaise Dressing)
• 1/2 teaspoon Salt (For Mayonnaise Dressing)
• a few grains Cayenne pepper or paprika (For Mayonnaise Dressing)
• 1 teaspoon Mustard (For Mayonnaise Dressing, optional)
• 1 teaspoon Powdered sugar (For Mayonnaise Dressing, optional)
• 2 tablespoons Boiling water (For Mayonnaise Dressing)

Instructions

1. 1Remove a round piece from the stem end of each tomato and scoop out the seeds and center. Chill the tomatoes thoroughly.
2. 2In a chilled bowl, whisk together the egg yolks, salt, cayenne pepper (or paprika), mustard, and powdered sugar (if using). Gradually whisk in the vinegar and lemon juice. Slowly drizzle in the olive oil, whisking constantly until emulsified. Add the boiling water, one tablespoon at a time, whisking until smooth. Cover and set aside in a cool place.
3. 3When ready to serve, finely chop the solid part removed from the tomatoes. In a bowl, mix together the chopped tomato, olives, chicken/veal/tongue, capers, peas, and gherkins. Season to taste with salt and pepper. Add mayonnaise to bind the mixture. Fill the chilled tomatoes with the mixture. Place the filled tomatoes in nests of lettuce or cress and pipe a star of mayonnaise on top of each tomato.