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Tomato Bouillon for 100


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Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

3 quart (4 lb) celery, fresh, chopped
3 quart (4 lb) onions, dry, chopped
2 gallon water, boiling
2 1/2 gallon stock, beef, hot
2 1/2 gallon (7-No. 3 cyl can) juice, tomato
1 teaspoon pepper, black
4 1/2 tablespoon (3 oz) salt
1 gallon Garlic Croutons, prepared

Prepare "Garlic Croutons" recipe; set aside. Combine vegetables and water. Simmer 30
minutes; strain; discard vegetables; reserve broth. Combine vegetable broth, stock,
juice and pepper. Heat to serving temperature. Add salt. Serve with Garlic Croutons.

NOTE:
Beef Stock. See "Beef Stock" recipe.

10 oz Soup and Gravy base, beef with 3 gallon water may be used. Omit salt in recipe.
Season to taste.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.