Tomatoes Stuffed with Fresh Mushrooms

Chop up some clean fresh mushrooms, fry a chopped onion, and add it to these, and continue to fry until all the moisture is evaporated, then season and remove from the fire. Bind it with a little sauce, then with an equal quantity of bread-crumbs soaked and pressed, a few raw egg-yolks, adding some chopped parsley. Select fine, sound tomatoes, smooth and round, of even size, but not too large nor too ripe; cut out a piece from the top in order to open and empty out partially, then salt and drain them for a quarter of an hour, filling them afterward with the mushroom preparation, and smoothing the tops nicely. Range the tomatoes in a small bordered baking pan, bestrew them with bread crumbs and pour over some oil; cook for three-quarters of an hour in a slow oven.