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Stuffed Tomatoes, Swiss

Neatly wipe six even, fresh, ripe red tomatoes, then cut a cover from the top of each and with a spoon carefully scoop out the meat without disturbing the shells. Season the interior with half teaspoon salt, half teaspoon sugar and two saltspoons white pepper, then keep on a plate with their covers till required. Heat a tablespoon melted butter in a frying pan, add two ounces of calf's liver cut in small pieces, one ounce finely chopped or grated raw ham, two chopped shallots, half a bean garlic, half teaspoon chopped parsley. Season with two saltspoons salt, one saltspoon cayenne and saltspoon ground mixed spices; fry on brisk fire five minutes, stirring meanwhile. Place in mortar, add tablespoon grated Swiss cheese and two tablespoons sherry, thoroughly pound until a pulp, then press through sieve into a bowl. Fill the tomatoes with this preparation, place covers on, lay on a tin, place a bit butter on top of each. Set in oven twenty minutes. Remove, dress on a hot dish and serve.

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