Choose round tomatoes of about equal size and peel them. Cut off their
tops, take out their insides, and drop a raw egg into each, replacing
the top as cover. Put the tomatoes in a baking-dish and bake for about
ten minutes, until the eggs are set. Serve up in the baking-dish very
hot, with Bechamel sauce (see Sauces, page 29), or some brown gravy.