TOMATOES AU GRATIN

8 medium-sized tomatoes
1 breakfastcupful of breadcrumbs
1 teaspoonful each of finely chopped parsley
mint, and eschalot
1 egg
pepper and salt
1 oz. of butter

Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the egg well beaten, and seasoning. Make a small opening in the tomato and take out the seeds with a teaspoon; fill the tomatoes with the stuffing, put them into a tin, place a bit of butter on each, pour 1/2 a teacupful of water in the tin, and bake the tomatoes 15 minutes.