Make a small incision in large, ripe tomatoes and clean out the entire interior with a hairpin (shpil’ka). Fill with veal stuffing (if desired, mix this stuffing with boiled rice). After filling the tomatoes, dip them in flour and fry in butter in a skillet. Then transfer them to a saucepan, arranging them so that the stuffing will not fall out, pour on enough bouillon to barely cover them, and boil, but watch that they do not overcook. When they are done, pour on sour cream, bring once to a boil, and serve.