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Oyster Cocktail in Tomatoes

Neatly wipe six medium, even-sized red tomatoes, cut a cover off top of each, scoop out interiors and keep shells intact. Place each shell in centre of an oyster plate with clean-shaved ice all around. Place forty-eight freshly opened bluepoint oysters in a bowl, add six drops Tabasco sauce, six tablespoons tomato catsup, a teaspoon of Worcestershire sauce, half teaspoon fine, freshly grated horseradish, two tablespoons Dumas sauce, and mix all well together. Evenly divide oysters, etc., in the six shells, place covers on and serve with a teaspoon on each plate.

N. B. Place meat of tomatoes in the demi-glace pan.