CookEat Recipe
Tomato Purée with Julienne Vegetables
Tomato Purée with Julienne Vegetables Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2751. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Optional cooked bones are not core inputs; raw ham safe cooking, two-quart FINISHED No701, vegetable mass and soup yield untested.
Method
Steps
Step 1
Make No701 ONCE from embedded veal bones and five gallons STARTING water: bring to boil, skim scum, add vegetables, simmer four hours, cloth-strain and measure actual FINISHED broth; starting water is not yield.
Step 2
Brown ounce butter/RAW ham and first roots/spices fifteen minutes; add quart tomatoes and two quarts measured FINISHED No701 plus salt/sugar. Omit optional unidentified cooked beef/chicken bones unless product/quantity recorded. Simmer 75-minute guide. Brown separate 1.5tbsp butter/four tbsp flour roux two minutes, add soup and cook ten, sieve then chinoise-strain.
Step 3
Steam separate julienne roots/cabbage in half-ounce butter/gill water/salt/sugar under buttered paper forty-five-minute guide; add ENTIRE cooked julienne pan to strained tomato soup and boil five minutes. Record actual final output.
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