Tomatoes with Forcemeat Stuffing 1908

Make a forcemeat of chopped, cooked, shallots a little minced meat, four or five red peppers finely minced - a tablespoon of grated cheese, salt and pepper, a few breadcrumbs and moisten all with the yolk of an egg. Take ½ dozen fair sized tomatoes cut off the tops, scoop out pulp and fill with stuffing putting a small piece of butter in centre of each, place in buttered fireproof dish and bake in a moderate office.