Take ten good tomatoes and cut off the tops, which
are to serve as lids. Remove the insides, and fill with the
following mixture: minced veal and ham, rather more
veal than ham, mushrooms tossed in butter, a little
breadcrumb, milk to render it moist, pepper and
salt. Put on the covers and add on each one a scrap of butter.
Bake them gently in a fireproof dish. The following
excellent sauce is poured over them five minutes before
taking them out of the oven: Use any stock that you
have, preferably veal, adding the insides of the tomatoes,
pepper and salt; pass this through the wire sieve.
Make a _roux_−−that is, melt some butter in a pan, adding
flour little by little and stirring until it goes a
brown color. Add to it then your tomatoes that have been
through the sieve, and some more fried mushrooms. Pour this sauce
over the whole and serve very hot.