Purée de Tomates, otherwise Portuguaise

Ingredients

• one oz. of breast of bacon
• one-third of a carrot
• half an onion
• a fragment of thyme
• a fragment of bay
• eight medium-sized tomatoes
• two and one-half oz. of rice
• one pint of white consomme

Method

1. 1

   Fry mirepoix in butter, add tomatoes, sugar, rice, and consommé.

2. 2

   Cook gently, rub through tammy, and finish with consommé and butter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 135. The excerpt below is the record exactly as published.

PUREE DE TOMATES, otherwise PORTUGAISE Fry in one oz. of butter a somewhat finely-cut mirepoix consisting of one oz. of breast of bacon cut into dice, one-third of a carrot, half an onion, a fragment of thyme and bay. Add to this fried mirepoix eight medium-sized tomatoes, pressed and cut into pieces the size of a clove of garlic, a pinch of sugar, — two and one-half oz. of rice, and one pint of white consommeé. SOUPS 293 Set to cook gently, rub through tammy, and finish with the necessary quantity of consommé. When about to serve complete the purée by adding thereto, away from the fire, two oz. of butter. Garnish with two tablesponfuls of poached rice, each grain being separate, and the same quantity of peeled tomatoes cut into dice and briskly tossed in butter. This soup may also be prepared as a velouté or a cream. 660—PUREE DE TOMATES AU TAPIOCA, otherwise WALDEZE Prepare one and one-half pints of tapioca in white con- sommé, and keep it a little lighter than ordinary tapioca. Also press, peel, and cut into dice the pulp of three medium-sized, very red tomatoes; poach these dice in some consommé and mix them with the tapioca. Or, failing fresh tomatoes, add to the tapioca two table- spoonfuls of concentrated tomato purée diluted in a bowl with some white consommé. Send two oz. of grated cheese to the table separately. 661—PUREE DE TOPINAMBOUR, otherwise PALESTINE Finely mince two lbs. of Jerusalem artichokes and stew them in one oz. of butter. Add five torrefied and crushed filberts, moistened with one pint of white consommé, and set to cook gently. Rub through tammy; finish the purée with one-quarter pint of milk, in which one tablespoonful of fecula has been diluted, cold. Set to boil and add butter when dishing up. Garnish with small bread dice fried in butter. This soup may also be prepared as a velouté or a cream. 662—BISQUE D’ECREVISSES (1) Cut into very small dice one oz. of carrot, one oz. of onion, and two parsley stalks. Add a fragment of thy

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