Scoop out seedy centers from tomato halves.
Invert to drain.
Put cheese, olives, parsley, and onion into a bowl.
Add a mixture of egg yolks, cream, salt, and curry powder or dry mustard.
Set tomato shells in a shallow baking dish.
Sprinkle insides lightly with salt.
Spoon in filling.
Top with a mixture of crumbs and butter.
Bake at 350°F about 35 minutes.