Tomatoes in Cases, Baked

Throw some tomatoes into boiling water to peel off their skins readily; cut them in two through their thickest part, press out all the liquid and seeds and fill them with a forcemeat made with cold chicken meat, cut from the legs, as much bread-crumbs and as much cooked fine herbs (No. 385) as bread; season well and stir in a few egg-yolks. Lay each half tomato in an oiled case (Fig. 439) stiffened in the oven, bestrew bread-crumbs and grated parmesan over, baste with butter and bake in a moderate oven.