Tomatoes, Queen Style

Throw some small tomatoes an inch and three-quarters to two inches in diameter into boiling water; peel off the skins and open them on top, then take out the seeds, salt the insides and drain off all their water. Fill them with well-seasoned chicken cream forcemeat (No. 75), adding to it the same amount of cooked fine herbs (No. 385) and on top lay a channeled mushroom (No. 118), then cover with a thin bard of fat pork. Arrange the tomatoes on a buttered baking tin and set them in a moderate oven for fifteen minutes; dress in a circle and pour in the center a well-buttered supreme sauce (No. 547), adding chopped-up truffles to it.