PURÉE DE TOMATO

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
two dozen tomatoes ↝ Tomatoes, raw [Tomatoes]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one quart of second stock

Instructions (2)

Put into a stew-pan two carrots, one turnip, one onion, two dozen tomatoes, two ounces of butter, and one quart of second stock, and stew till tender.
Pass this through a wire and hair sieve, if too thick, add stock to make it the thickness of cream.

Original Text

PURÉE DE TOMATO.

Put into a stew-pan two carrots, one turnip, one onion, two dozen tomatoes, two ounces of butter, and one quart of second stock, and stew till tender. Pass this through a wire and hair sieve, if too thick, add stock to make it the thickness of cream.

[12]

Notes

—