|Flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
1. Thickly slice the tomatoes.
2. In a skillet, melt butter over a medium flame.
3. Dredge the tomatoes with flour coating them evenly and shaking off the excess.
4. Fry the tomatoes slices in butter, until golden brown on both sides.
5. Pour the milk over the tomatoes and bring to a rapid boil.
6. Arrange on a serving plate and serve immediately along with fried eggs or as a side dish to steaks