Wipe firm, ripe tomatoes; cut a thin slice from the stem end and with a teaspoon scoop out the seeds; sprinkle the insides with salt, invert, and let stand to drain half an hour. Cook together three minutes two tablespoonfuls of butter and two teaspoonfuls of minced onion; add one cup of fresh mushrooms, sliced (equal parts of Campestris and puff balls are good), and sauté slowly ten minutes; add one cup of stale bread crumbs from the centre of the loaf, season with salt and pepper, stir in one egg, slightly beaten, and fill the tomatoes with the mixture. Sprinkle buttered crumbs over the tops. Bake in a buttered baking dish half an hour. Chicken or veal, chopped fine, is a good addition to this forcemeat.