Cream Tomato Sauce for Fried Chicken

Ingredients

• sufficient stewed or canned tomatoes to make half a pint
• a slice of onion
• a bay leaf
• a blade of mace
• a tablespoonful of butter
• one of flour
• half a cupful of very rich milk
• half a teaspoonful of salt
• a saltspoonful of pepper

Method

1. 1

   Cook tomatoes, onion, bay leaf, and mace gently until reduced by half.

2. 2

   Rub butter and flour together, add to tomatoes, cook briefly.

3. 3

   Remove from fire, add milk, salt, and pepper.

4. 4

   Strain and serve.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.

CREAM TOMATO SAUCE FOR FRIED CHICKEN Strain sufficient stewed or canned tomatoes to make half a pint; add a slice of onion, a bay leaf and a blade of mace; cook gently until re- duced one-half. Rub together a tablespoonful of butter and one of flour; add to the tomatoes; cook for a moment. Take from the fire and add half a cupful of very rich milk, half a teaspoonful of salt and a saltspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.