Appetizer: Hors D’oeuvre Jardiniere

A very attractive first course that can be served also as a luncheon entree.

6 medium tomatoes

1 and a half diced cooked ham.

1 cup cooked peas.

1 cup diced cooked potatoes.

Three-quarters cup mayonnaise.

2 teaspoons prepared sharp mustard.

Salt, and pepper to taste.

1 tablespoon fine dry bread crumbs.

1 tablespoon grated Parmesan cheese.

1 tablespoon wine vinegar.

2 tablespoons chopped fresh parsley.

Lettuce leaves.

Cut a slice from the stem end of each tomato. Carefully scoop out the pulp, seeds, and liquid. Invert the tomatoes to drain. Combine the harm, peas, and potatoes. Carefully mix with mayonnaise and mustard. Season with salt and pepper. Spoon into the tomato shells.

Peel the hard-cooked eggs and cut into haves crosswise. Take out the yolks and mash them. Combine the yolks with the bread crumbs, cheese, and vinegar. Spoon into the egg shells. Place the eggs, yolk sides down, over the tomatoes. Sprinkle the top of the eggs with parsley. Arrange the stuffed tomatoes on lettuce leaves. Chill. Makes 6 servings.