659—Purée de Tomates, otherwise Portugaise

Fry in one oz. of butter a somewhat finely-cut No. 228, Mirepoix consisting of one oz. of breast of bacon cut into dice, one-third of a carrot, half an onion, a fragment of thyme and bay. Add to this fried No. 228, Mirepoix eight medium-sized tomatoes, pressed and cut into pieces the size of a clove of garlic, a pinch of sugar, two and one-half oz. of rice, and one pint of white consommé. Set to cook gently, rub through tammy, and finish with the necessary quantity of consommé.

When about to serve complete the purée by adding thereto, away from the fire, two oz. of butter.

Garnish with two tablespoonfuls of poached rice, each grain being separate, and the same quantity of peeled tomatoes cut into dice and briskly tossed in butter.

This soup may also be prepared as a velouté or a cream.