Creole Omelet

• 6 Fine Ripe Tomatoes
• 2 Onions
• A Heaping Spoonful of Bread Crumbs

Scald and skin six fine, ripe tomatoes, and chop them fine. Chop two onions, and mince the garlic very, fine, and add a heaping spoonful of bread crumbs. Fry the onions and garlic with two tablespoonfuls of butter in a saucepan till quite brown. Then add the tomatoes, and salt, pepper and Cayenne to taste, and let all stew for an hour, at least. Prepare the Eggs as for Plain Omelet, and when th