Tomatoes au Gratin (Hot)
Take four tomatoes as nearly the same size as possible, and a slice off the top of each. Scoop out the middle of the tomato as much as possible, leaving the frames for cases. These set on one side. Work the pulp through a sieve, and mix into it a heaped-up tablespoonful of finely-grated breadcrumbs, add the yolks of 2 eggs, and mix well. Fill the tomato cases, heaping the mixture up, grate a layer of cheese over them, place on a buttered baking dish and bake for 10 minutes.