D'Osmont Soup

Mince up four ounces of carrot, two ounces of onions, and one ounce of celery, fry these in four ounces of butter, adding four pounds of fresh tomatoes cut in two and pressed. Moisten with two quarts of broth, and let cook for half an hour, then press the whole through a fine sieve; put this into a saucepan, adding one quart of thick soup stock (No. 195), boil, skim, and when ready to serve, taste the soup to see whether it be seasoned properly, if it should be too thick and some bouillon to it, and then pour it into a soup tureen with a garnishing of rice blanched and cooked in white consomme, also some small chicken forcemeat quenelles (No. 89) colored with spinach green.