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.
TOMATOES INDIENNE
Halve large, solid tomatoes, and arrange them in a shallow pan, cut-side up. Dredge with salt and pepper, and spread with curry powder and some onion juice. Put in the oven for ten minutes, or under the gas burners of the oven in a gas stove. Do not let the tomatoes soften, and serve at once to prevent this. Use alone or as a garnish to rice.
TOMATOES WITH EGGS
Strain 1 can of tomatoes and put them in a saucepan; stir well, and season with pepper and salt and 1 tablespoon of butter, and, after they have cooked fifteen or twenty minutes, stir in 3 or 4 well-beaten eggs and serve on toast after two or three minutes’ further cooking.
CURRIED TOMATOES
Cut a thin slice from the stem-end of large, solid tomatoes, and scoop out some of the inside. Fill with boiled rice to which is added the tomato removed from the inside and a little curry powder (½ teaspoon to 1 cup of rice is a moderate amount). Season the mixture well with salt, replace the top, and bake fifteen minutes. The curry powder can be omitted from the filling and the tomatoes served with curry sauce if preferred.