Purée Mongole
Put 1 can of tomatoes in a saucepan and with it 2 cups of strong vegetable broth, 1 stalk of celery, 1 slice of onion, 1 bay leaf, 3 allspice, 3 cloves, salt and pepper, and let cook slowly for half an hour. Pour the liquid through a sieve, pressing with it as much of the tomato as will go, reserving the celery. Return to the saucepan, add 1 tablespoon of reduced vinegar, 1 tablespoon of boiled peas, 1 tablespoon of canned string beans, split in half, and the cooked stalk of celery shredded into thin strips two inches long; let simmer for five minutes, season with salt and pepper, add 1 tablespoon of butter, remove from the fire, and beat vigorously into the soup 1 well-beaten egg.