Slice 4 boiled potatoes and 4 tomatoes in layers in a baking dish, add 1 tablespoonful of butter; season with salt, pepper, etc.; cover with breadcrumbs, and bake in a quick oven. For the dessert, slice a fresh pineapple, cover with sugar, and let stand overnight. Then drain the syrup thus formed and boil until the sugar is dissolved; then add 3 tablespoonfuls of cornflour moistened with water, and boil a further five minutes. Remove from the fire, and add 2 tablespoonfuls of sugar, 2 tablespoonfuls of nuts chopped fine, and the stiff whites of two eggs. Put on ice and serve, when needed.