French Tomatoes Recipe

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Instructions
  1. Scald and peel 6 small tomatoes of the solid-meated kind; the peach or Italian tomatoes are nice for this way of cooking.
  2. Make a cream sauce by rubbing together 1 tablespoon of butter and 1 of flour; add 1 cup of hot milk, and stir over the fire until boiling; add salt and pepper to taste; add only 1 drop or 2 of onion juice, and just a dash of celery salt.
  3. Put 1 tablespoon of the sauce in the bottom of a ramakin or custard cup, then drop in a tomato and cover with the sauce.
  4. Sprinkle over the top bread crumbs seasoned well with butter.
  5. Stand the cups in a pan containing boiling water and bake half an hour in a moderately hot oven.
  6. Serve hot in the cups, placed on a small plate.

 




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