Frozen Tomato Cream

Ingredients

• a can of tomatoes
• a thick slice of onion
• a stalk of celery
• half a chile pepper
• a branch of parsley
• a bay leaf
• three cloves
• a half teaspoon of salt
• a half teaspoon of paprika
• a cup of double cream

Method

1. 1

   Boil tomatoes with onion, celery, chile pepper, parsley, bay leaf, and cloves until soft.

2. 2

   Rub through a sieve to make a puree, cool, then fold in beaten cream.

3. 3

   Pour into a mold and freeze.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 61. The excerpt below is the record exactly as published.

and a teaspoon of paprika. Arrange each on a plate and garnish with several anchovy fillets laid in a row on each. 395. CHICKEN CHAUDFROID— FRENCH Boil a large young fowl in three quarts of white stock until tender the day before it is to be used. Cool in the broth. Have ready a chandfroid sauce (No. 112), cool but not yet set. Drain and wipe the chicken, remove all the skin ; then cut the breast in neat slices on the bias. Mask each slice with some of the sauce and lay aside. Cut the breast bone out with shears, and press the second joints carefully apart to form a box-like cavity. Spread the sauce over all the rest of the exterior. Now fill the cavity with a salad made of several vegetables and fruits, held together with a stiff mayonnaise (see Russian, No. 422), and pile up in a round dome. Replace the slices of breast, lapping one over the other but leaving part of the salad in view, and set in the ice-chest to stiffen. Garnish with lettuce. ii2 SALADS AND COLD DISHES 396. CHICKEN LIVER Heat a dessert spoon of butter in a small pan and in it saute two pairs of chicken livers and the two chopped hearts for two or three minutes ; then mash in the same pan. Add a few drops of onion juice, a saltspoon of pap- rika, and a pinch of salt. Mix crisp lettuce leaves with French dressing, add the liver, paste, and serve at once. 397. COMBINATION SALAD— ITALIAN Arrange symmetrically on a platter two lettuce hearts, cut in quarters, crab meat, in large pieces, or a can of tunny- fish, sprigs of a cauliflower, a cup of string beans, peas, arti- choke hearts — all boiled and chilled — hard boiled eggs, quartered and sliced tomatoes. Serve with sauce No. 120, very cold. 393. CRAB LOUIS Mix a cup of shredded crab meat with a generous amount of mayonnaise colored with tomato catsup and seasoned highly. Serve in cocktail glasses, surrounded with crushed ice. 399. CUCUMBER AND CREAM— AUSTRIAN Make a salad dressing of two tablespoons of vinegar, a good pinch of salt and paprika and six tablespoons of either sweet <>r sour thick cream. Stir well and mix with thinly sliced cucumbers. Serve on a bed of crisp lettuce and sprinkle with chopped chives. 400. EGYPTIAN SALAD Boil a dozen fine young okra in salted water until tender ; then drain and remove the stems and sprinkle with salt, cayenne and lemon-juice. Scald and remove skins from six tomatoes, cut in slices and chill, and chop a bell pepper. Place half a cup of cold boiled rice (cooked until each grain is separate), in a salad bowl. Mix with a table- spoon of French dressing ; then lay the tomatoes on top, sprinkle with the pepper and garnish with the okra. Pour a French dressing over all and sprinkle with chopped chives. SALADS AND COLD DISHES 113 401. ESCABECHE— CHILEAN Boil two pounds of any firm white fish cut in inch cubes. Drain on a cloth and place in a salad bowl with bits of orange peel, cut thin, a teaspoon of grated onion, a bay leaf, a chopped green pepper and sprig of thyme. Toss all together and cover with French dressing, and let stand in the ice box several hours before serving. Garnish with lettuce and slices of orange. </ 402. FROZEN TOMATO CREAM Boil a can of tomatoes, a thick slice of onion, a stalk of celery, half a chile pepper, a branch of parsley, all chopped, and a bay leaf and three cloves until soft enough to be rubbed through a sieve. There should be a cup of thick puree. Add a half teaspoon each of salt and paprika and cool ; then fold in a cup of double cream

Cook this with the app: pantry check, scaling, and the assistant.