Tomatoes, Provencal Style-Stuffed

Tomatoes for stuffing must be selected of uniform size; cut off the tops an inch and a half in diameter, extract all the seeds, salt the insides and then drain; fill them with the following preparation: Fry some finely chopped onions in oil with a little crushed garlic and finely chopped mushrooms; when these have rendered up their moisture add chopped parsley, moisten with espagnole sauce (No. 414) and meat glaze (No. 402), season and thicken with bread-crumbs. Fill the tomatoes, range them on a baking tin, cover the tops with bread-crumbs, pour oil over and bake for half an hour in a moderate oven.