Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

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Potage Aux Pates, Tomate

Prepare and strain the consomme into another saucepan, add a pint of tomato sauce and boil fifteen minutes. Then add three ounces Italian paste and boil again twenty-five minutes. Pour into a soup tureen and serve.

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Potage Aux Pates, Tomate

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