Garlic, or onion,
Salt and pepper.
The tomatoes must first be stewed as follows: Scald the tomatoes, remove the skins and cut off the blossoms. Cut the tomatoes into quarters. Put them into the saucepan and simmer for about 1 hour, uncovered - then drain off the juice - keeping it for soup or sauce. Add 1 bud of garlic, or 2 slices of onion to the tomatoes, and simmer for another hour.
Drain off the liquid, press the pulp through a sieve, and measure it. To every cup of juice (pulp) allow 2 eggs. Beat the yolks until light and add them to the tomato-pulp. Season with salt and pepper. Beat the whites stiff, and dry, and mix them with the other mixture lightly. Butter and fill the souffle cases about three-quarters full.
Bake in a hot oven for 10 minutes, and serve at once.