TOMATO PURÉE

Begin by cleaning four potatoes, two leeks, a celery, four carrots, three pounds of big tomatoes; well wash all
these vegetables and cut them in dice, the tomatoes a little larger. Cook them all gently for an hour in nearly
two pints of gravy, to which you have already added two thick slices of bread and a pinch of salt. Take care
that your vegetables do not stick to the bottom of the pan. When all is well cooked, pass it through a fine
tammy. Add more gravy, or water and meat juice; make it of the consistency that you wish. Bring it to the boil
again over the fire, adding pepper and salt, and just before serving a bit of fresh butter also. It is a great
improvement to add at the last minute the yolk of an egg, mixed in a little cold water, quickly stirred in when
the soup is off the fire.
The three recipes for seven or eight persons.