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Tomatoes, American

Cut six even-sized, medium, fresh red tomatoes into even halves crosswise, squeeze out seeds, place on a tin, and season evenly with a teaspoon each salt and sugar and half teaspoon white pepper. Soak an ounce of the soft part of a French loaf in cold milk for five minutes, squeeze out all milk from it and place bread in a bowl. Add to it one and a half ounces finely chopped raw beef marrow, a half teaspoon chopped parsley, six finely chopped shallots, a half saltspoon thyme and one egg yolk. Sharply stir the whole well together for two minutes, evenly spread preparation over the twelve half tomatoes, set in oven to bake for twenty minutes, remove and serve.