Cut tomatoes into 1/2 inch slices.
Dip in 1 beaten egg.
Dip both sides in flour and cornmeal, salt and pepper
Fry in small amount of butter until brown.
Turn and brown on other side.
Fry bacon until crisp. Crumble.
Place large butter lettuce leaves on salad plates.
Add shredded lettuce and then tomato slices.
Pass around dressing and bacon crumbles.
Dressing: (to pass around)
1 cup mayonnaise
4 basil leaves, snipped tiny
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard