Cut some large tomatoes in half, empty them of seeds and place them, cut side down in a frying pan containing very hot oil. Cook them slightly then turn over to cook the outsides; arrange in an earthenware dish and fill them with the following mixture.
Sprinkle the stuffed tomatoes with mixed breadcrumbs and grated cheese, and a little oil; gratinate under the salamander.
These tomatoes may be served hot or cold.
© 1903 All rights reserved. Published by Taylor and Francis.