Purée Tomates.—Remove the stalks from a pound
of well washed and dried tomatoes, and cut them
into quarters; then fry two ounces of minced onion
and a small bouquet, in one ounce of butter till it
begins to turn yellow, when you lay the tomatoes in
with them and let them all stew very gently in a
covered pan till tender; now fry half an ounce of
flour in half an ounce of butter, or well clarified
dripping till it is perfectly smooth, when you dilute
it with a little stock, next work in a little of the
tomato purée, and repeat these two till you have
used up all the tomato, and about one and a-half
pints of plain white stock; then let it come to the
boil once more to thicken properly, skim, and pour it
through a scalded strainer into the tureen, and
serve with fried croûtons.
clarified dripping, or butter, for ten or twelve
minutes; now pour to it about a quart of water or
stock (according to what you have), add pepper and
salt, a small bouquet, and the rest of the vegetables,
and let them all cook together till tender enough to
rub through a sieve, when you return it to the pan
with about half an ounce of fresh butter; just let it
not quite boil up, and serve very hot. This soup, if
properly made, is an extremely pretty red colour, and
should be quite velvety.