Chapter XIII · Soups · No. 626
626—Consommé à la Portugaise
Add to the consommé for every quart one-third pint of raw tomato purée and one-sixth pint of tomato juice. Cook with lid on for twenty minutes, taking care not to let it reach the boil; strain through muslin, pressing lightly the while, and season moderately with cayenne. Set to cool, and serve very cold.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 626, p. 224. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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