Purée à la Gasconne (Tomato and Goose Confit Purée)

Ingredients

• 250 grammes onions
• goose confit fat
• 750 grammes tomatoes
• half a litre Consommé
• crushed garlic the size of a pea
• 2 preserved goose legs
• half a litre Consommé
• butter

Instructions

1. Chop 250 grammes of onions and toss them in goose confit fat.
2. Add 750 grammes of pressed and crushed tomatoes, half a litre of Consommé, crushed garlic the size of a pea and 2 preserved goose legs, and cook gently.
3. Pass through a tammy cloth.
4. Bring to the correct consistency with half a litre of Consommé and butter at the moment of serving.
5. Garnish with the flesh of the goose leg, cut in dice.