4 firm tomatoes
2 tbsp. chopped shallots
1 tbsp. butter
1 tbsp. flour
1/3 c. milk
3/4 c. crumbled feta cheese
1 egg yolk & 1 or 2 egg whites
3 tbsp. sliced scallions
1 tsp. oregano
1/8 tsp. cream of tartar

Preheat oven to 400 degrees. Cut off 1/2 inch of top of tomato, scoop out. Cook 2 tablespoons chopped shallots in 1 tablespoon butter. Stir in 1 tablespoon flour, cook 3 minutes. Whisk in 1/3 cup milk; whisk and simmer 5 minutes. Cool 5 minutes in bowl. Whisk in feta, egg yolk, scallions and oregano. Beat egg yolks and cream of tartar until stiff. Fold into cheese mixture. Fill tomatoes. Bake until brown in an oiled dish, 15 to 20 minutes.