Scald, peel, and slice eight tomatoes. Squeeze out three-quarters of
their juice into a bowl through cheese-cloth, and put it to one side;
then chop up the pulp of the tomatoes with two tablespoons of bread
crumbs, a little salt, sugar, and pepper, and a tablespoon of melted
butter. Pour them in a buttered mold, place the mold in a double
boiler, and put on the cover, and boil hard for one hour. Then turn
out on a dish. Meanwhile take the juice of the tomatoes, season with
sugar, salt, and pepper, mix in one tablespoon of butter rolled in
flour. Boil one minute, then pour over the pudding and serve.