CookEat Recipe
Tomato St Louis
Tomato St Louis Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2976. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Cook raw ham-bone stock/soup safely, strain bones completely; identify pistachio allergy and cream holding. Limites : Bone solids/strain recovery and pistachio peeled yield unknown.
Method
Steps
Step 1
Make No701 ONCE from embedded veal bones and five gallons STARTING cold water: bring to boil, skim, add whole vegetables, simmer four-hour guide, cloth-strain, measure FINISHED broth and cool surplus rapidly.
Step 2
Brown sliced carrot/onion/celery/pepper/garlic and one pound RAW ham bones in two tablespoons butter ten minutes. Stir flour two more minutes, add tomatoes, measured one quart FINISHED No701 and SEPARATE 1.5 pints water with spices; simmer seventy-five-minute guide, stirring. Press through sieve and fine strainer; measure actual strained soup.
Step 3
Blanch/peel/split pistachios two minutes, drain; add to soup with cream and finishing butter, heat/stir five-minute guide. Serve hot, retaining pistachios as visible garnish.
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