Tomatoes à la Crême
Wipe, peel, and slice three tomatoes. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Place on a hot platter and pour over them one cup White Sauce I.
Devilled Tomatoes
3 tomatoes
Salt and pepper
Flour
Butter for sautéing
4 tablespoons butter
2 teaspoons powdered sugar
1 teaspoon mustard