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TOMATO VINAIGRETTE
Peel the tomatoes, seed them and place into a mixer with the oil, the vinegar, the lemon juice and the mustard. Season with salt and pepper and blend the ingredients to a purÄe. Put in a sauceboat and chill. Check the seasoning of the tomato vinaigrette, it should be quite strong. This tomato dressing is served with cold fish poached in a court-bouillon.
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1 lb tomatoes
9 tbsp olive oil
3 tbsp sherry vinegar
3 tbsp lemon juice
1 1/2 tsp strong mustard
salt, pepper
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10
mn
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Scald the tomatoes for 1 minutes in boiling water, to ease the peeling and check the seasoning of the tomato vinaigrette.
