Italian Stuffed Tomatoes
Cut tomatoes in halves; take out some of the pulp. Fry
1 large onion in butter, add the tomato pulp, a piece of
beef-marrow, 2 sprigs of chopped parsley, salt and pepper.
Remove from the fire; add a beaten egg and mix with
bread-crumbs and a pinch of nutmeg. Then fill the tomatoes,
sprinkle with buttered bread-crumbs and bake until done.
Serve on a platter with poached eggs. Garnish with croutons.
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