Tomatoes à la Crême de Fromage (Cold)
Whip ½ pint of cream until stiff, season it with celery salt and pepper. Add 3 oz. of grated cheese, then whisk in by degrees ¼ pint of cool but liquid aspic jelly, which has been flavoured with tarragon vinegar. Continue to whisk until the mixture begins to stiffen. Previously peel and halve some small round tomatoes, and remove the seeds from the halves when cut open, and drain for a little. Place each piece of tomato, when filled, on a cheese biscuit, and ornament it round the edge with a piping of cheese cream. Garnish the dish with cress, and put a tiny bunch into the middle of the cream with which the tomatoes are filled.