"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomatoes with Horseradish Cream Recipe

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This recipe for Tomatoes with Horseradish Cream, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 small tomatoes
cup whipping cream
1 Tbsp. horseradish
tsp. Dijon mustard
Dash of salt

Directions:
Directions:
Cut tops from tomatoes; hollow out slightly, scooping out seeds. Drain upside down. Whip cream until stiff; fold in horseradish, mustard, and salt. Fill tomatoes with cream just before serving.

Especially good when served with Beef Wellington (recipe herein).

Makes 8-10 servings.

Personal Notes:
Personal Notes:
Gourmet Club - A Gourmet Tour of Britain

 

 

 

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