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Tomato Farcies

Scoop out the tomato pulp, leaving the shells, and fill with a stuffing made from half a cup of sausage meat, four tablespoons of stale bread crumbs, one teaspoon of minced parsley, a shred of garlic, one teaspoon of tarragon vinegar and one teaspoon of finely minced onion. Set the tomatoes in a baking dish, cover with buttered bread crumbs and bake till chestnut brown. Just before sending to the table squeeze over them the juice of one lemon.