Tomato Puree

Ingredients

• six small tomatoes
• one ounce of butter
• a teaspoonful of chopped parsley
• one pint of stock
• one ounce of anchovy essence
• half an ounce of flour

Method

1. 1

   Slice tomatoes and place in a saucepan with butter, parsley, salt, pepper, and cayenne.

2. 2

   Boil until soft, then pass through a sieve.

3. 3

   Thicken with a mixture of butter and flour, and it's ready for use.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 104. The excerpt below is the record exactly as published.

tomato puree, add the rice, and beat to- gether until smooth. Stir in one ounce of butter. Serve very hot, with or without grated cheese. Tomato Puree. Take six small tomatoes. Cut them into slices and place in an enameled saucepan, add one ounce of butter, a tea- spoonful of chopped parsley, salt, pepper, and a tiny pinch of cayenne. Pour over one pint of stock. Boil until quite soft, and then pass through a sieve; add one ounce of anchovy essence, tlv'cken with half an ounce of butter and half an ounce of flour

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