Cut the tomatoes in halves, removing the pulp and inverting on sieve to drain.
Melt butter in saucepan, and cook in this, slowly, the onion until slightly browned, then remove onion and add the tomato pulp. Cook this for fifteen minutes, and add enough soft bread crumbs and cream to make a soft paste, about one-fourth a cup. When well blended, add the shrimps, also high seasoning of salt and paprika, place in tomatoes, cover with buttered crumbs, and bake quickly until browned. Serve on lettuce leaves or on rounds of bread, either toasted or fried.
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