Deviled Tomatoes

(4 servings)

4 tomatoes, halved
Salt and freshly ground pepper to taste
Cayenne to taste
2 tablespoons buttered breadcrumbs
2 tablespoons butter
1/2 tsp prepared mustard
Dash of Tabasco sauce
2 teaspoon Worcestershire sauce
1 teaspoon sugar
1-1/2 tablespoons red wine vinegar
1 egg yolk

Place tomato havles on a baking sheet, cut side up. Sprinkle lightly with salt, pepper and cayenne, and then with the crumbs. Set aside.

Melt butter in a very small saucepan. Add mustard, Tabasco, Worcestershire, sugar, vinegar and a sprinkling of salt. Bring to a boil.

Beat the egg yolk and add a little of the vinegar mixture while stirring. Return to the saucepan and cook over low heat until thickened, stirring constantly.

Broil the tomatoes until the crumbs are brown and serve with a spoonful of sauce on each half.