Classicly

The only difficulty I know of in making this delicious dish is to avoid breaking the tomatoes, which are more liable to give way when they are hot than when they were first taken out of the tin. Shake a few bread-raspings over the top of each tomato before serving—that is, cover the top of the mushroom mixture with the bread raspings to make it a nice brown, but do not shake the bread raspings over the tomato itself.

If the tomatoes are placed in a silver dish and surrounded with a little bright-green fried parsley, it has a very pretty appearance. If you have some good brown gravy in the house, the tomatoes can be served in a little gravy; only do not pour the gravy over the tomatoes, as it would utterly spoil their appearance, but pour a little gravy into the dish first, and then place the stuffed tomatoes carefully in it. The gravy should be rich, thick, and of a good brown colour; otherwise the tomatoes au gratin are best served as they are.