120. PUREE OF TOMATAS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (6)
  1. Cut four ounces of raw ham into small pieces, and place them in a stewpan with two shalots, a bay-leaf, a sprig of thyme, two cloves, a blade of mace, and a few peppercorns.
  2. Add a small piece of butter, and fry these ingredients on the fire of a light colour.
  3. To this add either a dozen squeezed ripe tomatas, or a sufficient quantity of pre-serve of tomatas, and a small ladleful of Velouté sauce.
  4. Reduce the purée thus prepared on a quick fire.
  5. Rub it through a tammy, and place it in a small stewpan for use.
  6. Finish by adding a little glaze and a small piece of fresh butter, just before sending to table.
Original Text
120. PUREE OF TOMATAS. CUT four ounces of raw ham into small pieces, and place them in a stewpan with two shalots, a bay-leaf, a sprig of thyme, two cloves, a blade of mace, and a few peppercorns; add a small piece of butter, and fry these ingredients on the fire of a light colour; to this add either a dozen squeezed ripe tomatas, or a sufficient quantity of pre-serve of tomatas, and a small ladleful of Velouté sauce; reduce the purée thus prepared on a quick fire; then rub it through a tammy, and place it in a small stewpan for use. Finish by adding a little glaze and a small piece of fresh butter, just before sending to table.
Notes
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