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Tomatoes, Florentine

Wipe six fresh red tomatoes, cut a cover off top of each, with a spoon scoop out the interiors and place meat in demi-glace pot. Season shells with a half teaspoon each salt, pepper and sugar, all evenly divided. Remove stalks and thoroughly wash a quart fresh spinach, place in a saucepan with one quart boiling water, one teaspoon salt, and boil for ten minutes. Drain on a sieve, press out water with skimmer, chop up very finely, then place in small saucepan with a half ounce butter, egg yolk, three saltspoons salt, two saltspoons pepper and half saltspoon grated nutmeg. Briskly stir on the fire for three minutes. Remove, fill up tomato shells with spinach, place covers on, arrange on a tin, place a very little bit on top of each and set in oven for twenty minutes, remove, dress on a hot dish and serve.