Peel and slice some large-sized tomatoes, and put in a colander to drain. Cut in small pieces 1 pint of mushrooms, adding some minced parsley, a slice of finely chopped ham, some summer savory, thyme, salt, and cayenne pepper. Put all these in a saucepan with some butter, and 1/2 cup of water. Boil together ten or fifteen minutes, and set away to cool. Have ready some fine bread crumbs, add to them seasoning, and the yolks of 2 or 3 well-beaten eggs. Mix the mushrooms and tomatoes together; pour into a baking-dish a portion of it; then sprinkle over it a layer of the bread-crumbs and add the remainder of the tomatoes; cover with bread-crumbs, and put some bits of butter on top. Hake half-an-hour in a well heated oven.