Name: Tomato and Sweet-bread Sal
Ingredients: 1 large tomato; 1 cup sweetbreads, boiled and diced; ½ cup mayonnaise dressing; ¼ teaspoon salt; a dash of paprika

Tomato and Sweet-bread Sal

one for each guest

Ingredients

Directions

Prepare and fill

Peel the tomato and remove its contents.
In a bowl, mix the diced sweetbreads with mayonnaise dressing, salt, and paprika.
Fill the tomato with the sweetbread mixture.

Serve

Serve the filled tomato very cold, one for each guest.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sweetbreads: Forms the main filling, giving a soft, tender texture once boiled and diced.
Mayonnaise dressing: Adds fat and moisture, binding the diced sweetbreads into a creamy filling.
Tomato: Serves as the edible shell, adding juiciness and acidity to the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.