Two ounces of butter.
One teaspoonful of chopped onion.
Salt and pepper.
Half a teacupful of chopped almonds.
Mix together the crumbs, parsley, onion, and salt and pepper to taste. Melt the butter gently in a frying-pan, add half of it to the mixture; beat up the egg, add that also; and if the mixture seems too crumbly, add a little milk, but it should be stiff.
On half of the mushrooms put a good heap of the mixture, choosing the largest ones for these, then put a small mushroom on the top of each pile of mixture. Lay the tomatoes in a buttered tin, also the stuffed mushrooms; bake them in a moderate oven until they are hot through. Next lay the tomatoes, cut-side uppermost, on a hot dish, place a stuffed "mushroom on the top of each, and serve at once. Cost, from is.
N.B.-If liked, the nuts may be omitted, and more parsley and some herbs added.