SALAD À L’ESPAGNOLE
Scald, skin, and cool large, smooth tomatoes, cut a slice off the blossom end and scoop out the pulp with a silver spoon. Drain the pulp, add an equal quantity of cucumber dice, cut small, and a little grated onion to season, mix with a [French dressing] and fill the tomato shell with the mixture. Put a spoonful of [mayonnaise] on top of each tomato and serve on individual plates covered with lettuce leaves.