Recipe For Cooking Jellied Macedoine In Tomatoes

Select rather small tomatoes, somewhat firm and with smooth exterior. Cut out a small piece around the stem end, peel with care and take out the seeds. Mix together two or three truffles, cut in tiny cubes, one fourth cup, each, of cooked peas, green and yellow string beans, cut fine, asparagus tips, bits of celery, carrot or whatever vegetable is at hand. To these add an equal measure of aspic jelly and mayonnaise dressing and stir over ice water until beginning to set, then use to fill the tomatoes. Make smooth on the top and set aside on the ice for half an hour or longer. When ready to serve cut each tomato (with a knife dipped in hot water) in quarters. Serve on heart leaves of lettuce. Pass small sandwiches at the same time.