Puree of Tomatoes

Cut in halves and press well, half a pound of tomatoes; fry two ounces of minced onions in two ounces of butter without browning, then add the tomatoes, and cook till done, drain them well on a hair sieve, press them through, and put this puree into a saucepan to heat again, stirring in three ounces of kneaded butter (No. 579). Just before serving add two ounces of fresh butter.