6 med. fresh tomatoes
1 1/2 tsp. salt
1 tbsp. butter
2 tsp. flour
2/3 c. milk
1 lg. egg yolk
1/2 tsp. salt
Dash ground nutmeg
1/16 tsp. ground black pepper
1/2 tsp. basil leaves
1 1/2 c. diced, cooked potatoes
3/4 c. diced Mozzarella cheese
1 tbsp. chopped parsley
1/3 c. fine, dry bread crumbs

Wash tomatoes. Cut a slice from stem end of each and scoop out the inside, leaving shells intact. Sprinkle inside of tomatoes with 1 1/2 teaspoons salt and invert on a plate to drain. Melt butter in saucepan. Blend in flour. Remove from heat and add milk. Return to heat and cook until mixture has thickened slightly, stirring constantly. Mix egg yolk with a little of the sauce and then add it to remaining sauce. Add seasonings. Stir and cook 1/2 minute. Remove from heat and stir in potatoes and cheese. Spoon mixture into tomato cups. Sprinkle with parsley and bread crumbs. Place in a baking dish small enough so that tomatoes are close together. Bake in a preheated 350 degree oven for 30 minutes. Serve hot. 6 servings.