Home › Vegetables › Puree Of Tomatoes

Puree Of Tomatoes

Cut three ounces of nice raw ham into small pieces, put into a stewpan with three shallots, a bay leaf, a piece of thyme, small blade of mace, and a few pepper corns; to this put a piece of butter size of a walnut, fry all together until a light brown; then squeeze one dozen ripe tomatoes and add a small teacup of white sauce; reduce the purée on the fire, rub through a very fine sieve, and put into the stewpan, and when about ready to send to the table add to it a small piece of fresh butter, and a little glaze PURÉE OF ONIONS.

Peel, then slice seven large onions, put on to parboil in water for a very few minutes, drain them through a colander or sieve, then plunge into cold water, press in a cloth in order to extract all the water; then put into a stewpan with salt, mignonette pepper, little nutmeg and one spoonful of white broth; then place on a slow fire to simmer slowly about thirty-five minutes (keep the stewpan covered), pour the onions into a pan and moisten with a small teacup of white sauce, and the same of cream. Reduce the purée huriedly over a quick fire, rub through a hair sieve on to a dish, then put into a pan. Just before using add one small teaspoonful of sugar.