Purée of Tomato, Julienne
Chop fine about two ounces of raw, lean ham; add an onion, cut in thin slices, two small new carrots, sliced, half a green pepper, sliced, and two branches of parsley; cook these, stirring often, in two or three tablespoonfuls of fat from the top of a kettle of soup. When lightly browned, add the bones from a roast of chicken or veal, the skinned feet of the chicken, and the uncooked giblets, if at hand, two quarts of water and one quart of tomatoes, cut in slices. Let simmer one hour and a half. Strain through a fine sieve, pressing through all the pulp (no seeds). Reheat, stir one-fourth a cup of flour with cold water to pour and stir into the boiling soup. While the soup is cooking, cut in short julienne strips two stalks of celery, an onion, a carrot and a cup of string beans; let cook in salted water with a teaspoonful of butter until tender; drain, rinse in cold water and set aside to serve in the soup.