This soup may also be prepared as a velouté or a cream.
[659—PURÉE 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 consommé. [233] ]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 tablespoonfuls
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—PURÉE DE TOMATES AU TAPIOCA, otherwise WALDÈZE]
Prepare one and one-half pints of tapioca in white consommé, 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 tablespoonfuls of concentrated tomato purée diluted in a bowl with some white consommé.