Tomatoes A La Reginald Tomotes A La Reginald

Cut some ripe tomatoes into slices about half an inch thick, place on each slice two or three very finely-cut rings of raw onion, season them with a little salad oil, tarragon and chilli vinegar, and a little salt and coralline pepper; fill up the centres of the rings with some very finelycut shreds of crisp celery (seasoned in the same manner as the onion), and on this place a small radish and three or four strips of Kruger's appetit sild; dish up on little plates or little plated stewpans, serving one to each person. These can be served for a hors d'ceuvre or savoury.

Tomatoes A La Verrey Tomates A La Verrey

Take some raw ripe tomatoes, slice them very thinly and season them with a little salad oil and tarragon and chilli vinegar, place a slice on a little plate, first cutting it through into four pieces, put a thin slice of raw lemon on the top of these and place on the top of the lemon a raw bearded oyster that is seasoned with a little lemon juice and coralline pepper; arrange round the dish some finely cut crisp celery seasoned similarly to the tomatoes, and serve one to each person for a hors d'ceuvre, or with a number on a single dish they form a nice savoury.