Thick Tomato Soup

Purée de Tomates

Method

Wash and dry two ounces of white mushrooms, and put them in a stewpan, with two ounces of butter, four large onions sliced, two leeks, three or four strips of celery, a good bunch of herbs, one saltspoonful of mignonette pepper, and a teaspoonful of French mustard. Fry them together for about twenty minutes, stirring occasionally, then add eight or ten large tomatoes (fresh are best) sliced, the juice of one large lemon, and three ounces of crème d’orge; mix to this two and a half quarts of stock, put it on the stove,” and let it simmer gently for about an hour; then pour the stock from the vegetables, and pound these in the mortar: replace it in the stock, pass the whole through a tammy or a sieve, and heat it in the bain marie. For each quart of soup take the raw yolks of three eggs, and mix them in a basin with one and a half gills of warm cream, one ounce of butter, and a tiny pinch of castor sugar; stir in the bain marie till it thickens, colour it with a-few drops of carmine, and strain it into the tureen. Serve with croûtons of bread, handed round on a plate on a napkin, or tiny quenelles served in the soup.

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