Mock Bisque
¹⁄₂ tin of tomatoes
1 quart milk
2 ozs. butter
1 table-spoon white roux
¹⁄₂ salt-spoon carbonate of soda
Stew the tomatoes until very soft. Add the carbonate of soda and sugar. Put through a fine sieve. Set in a small sauce-pan on the fire to keep hot. Heat the milk, thicken it with white roux (flour and butter, see p. 12). Let it boil a few minutes, stirring continually. Season. Add the tomatoes and serve immediately. (The tomatoes should not be added until actually ready to serve.)