Fine, firm tomatoes - about a quart.

3 hard-boiled eggs - the yolks only.

3 table-spoonfuls melted butter.

3 table-spoonfuls vinegar.

2 raw eggs, whipped light.

1 teaspoonful powdered sugar.

1 saltspoonful salt.

1 teaspoonful made mustard.

A good pinch of cayenne pepper.

Pound the boiled yolks; rub in the butter and seasoning. Beat light, add the vinegar, and heat almost to a boil. Stir in the beaten egg until the mixture begins to thicken. Set in hot water while you cut the tomatoes in slices nearly half an inch thick. Broil over a clear fire upon a wire oyster-broiler. Lay on a hot chafing-dish, and pour the hot sauce over them.