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Deviled Tomatoes

For this dish use six large, solid tomatoes. Wipe, peel and cut in slices half an inch thick. Dust with pepper, salt and flour and saute in brown butter.

Lift each slice carefully with a skimmer when cooked and lay on a hot platter, Pour over them a sauce made as follows:

Cream half a cup of butter, add four teaspoons of powdered sugar, two teaspoons of mustard, half a teaspoon of salt, a dust of cayenne, the yolks of two hard-boiled eggs rubbed to a paste, two eggs beaten slightly and a quarter of a cup of vinegar. While the tomatoes saute put the sauce to cook in a bowl set in a teakettle-the double boiler is too hot for it and pour when thickened over the sauted tomatoes.