Take ten fine tomatas not too ripe, cut a little from the top of each,
press out the pips and juice, but do not break the skins or press away
any of the flesh; fill the interior with a sauce as directed for
artichauts à la barigoule (No. 1072), stand them in a sauté-pan, egg and
bread-crumb all over, stand them in a hot oven a quarter of an hour,
salamander of a good colour, and dress them pyramidically upon your
dish.