Tomates Farces à l'Aspic

Ingredients

• 6 medium Ripe tomatoes
• 1 pint Aspic jelly
• 1/2 cup Lobster meat, chopped
• 1 tablespoon Capers
• 2 Hard-boiled egg yolks
• 1/2 cup Mayonnaise
• 1 sprig Fresh parsley
• 1 head Lettuce
• to taste French dressing (Quantity estimated (not specified in original recipe))
• 1/2 cup Chicken aspic
• to taste Anchovies (optional) (Quantity estimated (not specified in original recipe))
• to taste Cooked fish (optional) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Carefully scoop out the centers of the tomatoes, removing the skin if desired. Chill the tomatoes thoroughly.
2. 2Pass the hard-boiled egg yolks through a sieve. In a bowl, combine the sieved yolks, chopped lobster meat, capers, 1/2 cup of mayonnaise, and 1/2 cup of chicken aspic. Stir the mixture in a bowl set over ice water until it thickens slightly, but is not fully set.
3. 3Fill the cavities in the chilled tomatoes with the lobster mixture. Brush the outside of the tomatoes with half-set aspic. When the aspic is set, repeat the brushing twice more. Set aside on ice to chill for some time before serving.
4. 4Serve the tomatoes on a bed of lettuce seasoned with French dressing. Garnish each tomato with a sprig of parsley and the salad dish with blocks of aspic. Anchovies or any cooked fish may be substituted for the lobster. Serve with mayonnaise.