Skin and cut small three large tomatoes, cook until tender and press
through a sieve fine enough to retain the seeds; return to the fire, add
two ounces of butter, two ounces of grated bread crumbs and two ounces
of grated Parmesan cheese. When it boils stir a beaten egg quickly into
it, remove at once from the fire. It must not boil after the egg is
added, as it will curdle. Turn the mixture into a bowl and when cold, if
it is not for immediate use, cover with melted butter.