Tomatoes a la Frossart

From the stalk end of the tomatoes suppress with a pastry cutter a round piece an inch and a half in diameter; empty out the insides, drain and fill them with chicken forcemeat (No. 75), adding to it as much foies-gras from a terrine pressed through a sieve, truffles, mushrooms, chopped parsley, salt, pepper, nutmeg and grated parmesan. Fill the tomatoes through a pocket and bake them in a slack oven for fifteen minutes. Range them in a circle, pour Madeira sauce (No. 492) in the center and on each tomato lay a round piece of glazed truffle.