1/2 cups sour cream finely sifted bread crumbs
6 firm tomatoes
2 tablespoons flour
1 Tablespoon cold water
1 tablespoon chopped parsley
Wash the tomatoes. Remove a thin slice from the stem end and slice the rest of the tomatoes about 1/2 inch thick. Beat the egg slightly; add the water. Dip the tomatoes in the egg mixture and roll in the bread crumbs, which have been seasoned to taste with salt and pepper.
Place upon a paper towel, allowing the coated tomatoes to dry somewhat before frying. Heat oil in a frying pan. Place the tomatoes in the hot oil until brown on one side. Lift the pan onto a hot platter, stir in the cream, and cook slowly until thickened. Season, if necessary, then pour over tomatoes; sprinkle with parsley. Serve at once.