TOMATOES CASINO
Select large, solid tomatoes, and without cutting them let them boil for fifteen minutes; then slip off the skins, halve them, and lay each piece, cut-side down, on a round of toast the same size as the tomato. Cover the top with warm Hollandaise, Bernaise, or Maître d’hôtel sauce, and in the centre lay a slice of truffle; garnish with watercress.