Tomato Ciboulettes

Remove skins from four small tomatoes, and cut in halves crosswise. Cover with Mayonnaise, and sprinkle with finely chopped chives. Serve on lettuce leaves.

Ingredients

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  • Mayonnaise
  • chives, finely chopped
  • lettuce leaves

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Instructions

  1. 1

    Remove skins from four small tomatoes, and cut in halves crosswise.

  2. 2

    Cover with Mayonnaise, and sprinkle with finely chopped chives.

  3. 3

    Serve on lettuce leaves.

Sources & Citations

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Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 21 (1896)