t consists of tomatoes and hard-cooked eggs garnished with pieces of stuffed olives, the manner in which the egg is placed in each portion accounting for its name.
For this SALAD, select rather small, firm, ripe tomatoes. Peel them in the usual way, and when cutting out the stem remove a sufficient portion of the tomato to accommodate the end of an egg. Place each tomato with this part uppermost on a SALAD plate garnished with lettuce. Cut the hard-cooked eggs into halves, crosswise, remove the yolk and mash and season it with salt, pepper, and a little vinegar. Replace the yolk in the white and force this into the depression in the tomato. Place a stuffed olive in the egg yolk and serve with French or other desired SALAD Dressing.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)