1029 | Tomatoes à la Marseillaise.
—Take six good-sized, firm, red tomatoes; wipe, and cut them in halves through the sides. Place half a gill of sweet oil in a frying-pan; let it heat well; lay in it the tomatoes on the sides which were cut, and cook briskly for one minute. Butter well a tin baking-dish, and lay the tomatoes in this on the uncooked side, and season with half a pinch each of salt and pepper. Make a stuffing with one shallot, finely chopped, two cloves of crushed garlic, two hard-boiled egg yolks, a teaspoonful of chopped chives, the same of parsley, two medium-sized, finely chopped anchovies, and an ounce of butter. Mix well together in a bowl, and cover the tops of the tomatoes with the stuffing, dividing it equally. Sprinkle a little fresh bread-crumbs over them; drip three or four drops of clarified butter over each tomato; then place them in a very hot oven for eight minutes. Place them neatly on a hot dish, and serve.