Tomato Purée

Ingredients

• one quart of canned tomatoes
• one and one-half pints of white stock
• two ounces of butter
• one ounce of flour
• one teaspoonful of sugar
• one gill of cream
• one-half saltspoonful of salt
• as much pepper

Method

1. 1

   Boil tomatoes and stock together for 45 minutes.

2. 2

   Pass through a fine sieve.

3. 3

   Melt butter in a saucepan, stir in flour, then return strained liquid to the saucepan and stir until it boils.

4. 4

   Add sugar, pepper, and salt, then pour into a tureen and add cream.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 7. The excerpt below is the record exactly as published.

two ounces of butter, one-half pint of cream, two tablespoonf uls of tomato sauce. The beans must have been soaked over night in cold water, and when ready to begin the preparation of the pur^e, the water must be drained off, and the soaked beans put on to boil in the stock. When the stock boils, the vegetables, the bouquet garnee and the butter must be added, and these together allowed to boil for two hours, when it should be taken from the fire and passed twice through a fine sieve. The cream and the tomato sauce should now be put in, also Pur£e of green pea^toma to purAe. 13 the pepper and salt, of which one-half saltspoonful of each is sufficient, and the whole* be brought to the boiling point, great care being taken to take it from the fire the instant this point is reached or the cream will curdle and the dish be spoiled. NoTS.-^To prepare a ' bottqaet gam^ ' tie a morsel of celery and a sprig of thyme into a bay leaf. The small dry white bean, such as is commonly used for baking, may be used in making this puree. Parte of Orean Feaae.— Take for this : One quart of shelled peas, one and one-half pints of white stock, one Bermuda onion, two ounces of butter, three tablespoonfuls of cream, one teaspoonful of sugar, one-half saltspoonf\il of salt and an equal amount of pepper.' Put first the peas, the onion and the stock into a saucepan and boil them together twenty or thirty minutes, after which pass the .whole through a ^ieve, in order that the stock may become smoothly thickened with the peas and the skins removed. Add then to this mixture the cream, the butter and the sugar, and let all be brought to the point of boiling, keeping in mind that the cream has been added and will curdle if permitted to remain upon the fire an instant too long. Season now with the pepper and salt And serve very hot Note — ^The peas for this Put^e should be very young in order that the color of the dish may be a pretty bright green. Tomato Fur^e. — For this provide : One quart of canned tomatoes, one and one-half pints 14 SOUPS, of white stock, two ounces of butter, one ounce of flour,* one teaspoonful of sugar, one gill of cream, one-half salt*, spoonful of salt and as much pepper. In preparing this pur^e begin with boiling the toma- toes and the stock together for three quarters of an hour. ; Pass both then through a iine sieve, and while straining, melt in the saucepan the butter, into which stir the flour, and returning the strained liquor then to the saucepan, stir all together until it boils. Now add the sugar, the pepper and the salt, and pour' the puree into the titreen, after which add the cream, which if otherwise done, will be almost certain to curdle with the sour of the tomatoes. PURfiES.— SECOND DIVISION. Asparagus Fur6e. — For this there will be re^ quired:: One bundle of asparagus, five ounces 6f butter, one: and one-half ounces of flour, three pints of white stock, : one-half pint of cream, one-half saltspoonful of salt

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