Tomatoes Parisienne Recipe

Instructions

1. Wash and wipe firm, ripe tomatoes, and cut in halves crosswise.
2. Heat two tablespoons of salad oil in a frying pan, lay in the tomatoes, cut surface down, and cook quickly until they are heated through but not softened.
3. Remove to a buttered baking dish and spread the cooked surface with the following mixture: Rub six hard-boiled egg yolks to a paste with three tablespoons of melted butter, add a teaspoon each of chopped chives and of parsley, one finely-chopped shallot and four medium-sized anchovies, slightly freshened and finely minced.
4. Sprinkle soft bread crumbs over the tomatoes and cook in a brisk oven for ten minutes.
5. The anchovies will supply all the salt necessary for seasoning.