Take four rather unripe tomatoes of about the same size, put them into boiling water and boil for a few minutes. Cut off the stem part, and take out some of the inside with as many seeds as you can. Fill them with boiled rice and some mushrooms chopped up small. Pour over them the yolks of two eggs, place them in the oven to color; serve hot.
Take three or four large ripe tomatoes and boil them. Lay them on a sieve to drain until wanted, and then pass them through a fine hair-sieve. Put them in a stew-pan and stir until all the liquid is evaporated. Then add a small piece of butter and three or four raw eggs, stirring them quickly with the tomatoes. When the eggs are cooked, turn all out into a dish and serve hot.
Choose round tomatoes of about equal size and peel them. Cut off their tops, take out their insides, and drop a raw egg into each, replacing the top as cover. Put the tomatoes in a baking-dish and bake for about ten minutes, until the eggs are set. Serve up in the baking-dish very hot, with Bechamel sauce (see Sauces, page 29), or some brown gravy.
Scald, peel, and slice eight tomatoes. Squeeze out three-quarters of their juice into a bowl through cheesecloth, and put it to one side; then chop up the pulp of the tomatoes with two tablespoons of bread crumbs, a little salt, sugar, and pepper, and a tablespoon of melted butter. Pour them in a buttered mold, place the mold in a double boiler, and put on the cover, and boil hard for one hour. Then turn out on a dish. Meanwhile take the juice of the tomatoes, season with sugar, salt, and pepper, mix in one tablespoon of butter rolled in flour. Boil one minute, then pour over the pudding and serve.