Presoak a clay pot, top and bottom, in water for 15 minutes.
Remove the top, seeds and pulp from tomatoes. Dry the tomato shells, then set both shells and pulp aside.
Melt the butter in a frying pan and saute the sliced mushrooms, along with the lemon juice, and salt and pepper to taste, over high heat, stirring constantly until slightly dry. Remove from the heat when you begin to note the unique odor. Add the tomato pulp, Worcestershire sauce, and the shallots, which have been mixed with the egg yolks, and cook for an additional 5 minutes. Mix with the crushed crackers, then fill the reserved tomato shells. Sprinkle with the Parmesan cheese and place in the presoaked pot.
Cover the pot and place it in a cold oven.
During the last 5 minutes of cooking, remove the lid and pour off the juice. Save the juice for soup stock.
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