Herbed Tomato Sauce

Ingredients

• 1 cup Chicken Stock
• 1/4 cup white wine
• 1/2 teaspoon dried sage
• 1/2 cup tomato paste
• 1/2 pound unsalted butter
• 1/2 cup whipping cream

Method

1. 1

   Combine all ingredients except the butter in a saucepan.

2. 2

   Bring to a boil over medium heat and reduce by half, or until the sauce coats the back of a wooden spoon, approximately 5 minutes.

3. 3

   Remove from heat and swirl the butter slices into the sauce.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 56. The excerpt below is the record exactly as published.

1 cup whipping cream 2 egg whites 4 cups Chicken Stock Y. cup chopped hazelnuts (see index) 1 teaspoon dried sage HERBED TOMATO SAUCE (see next page) . Ina food processor, combine the chicken breasts and the egg whites to form a paste. Add the nuts, sage, and salt and pepper. Add the cream slowly and process until the consistency of smooth paste. Cool. . Meanwhile, pour the chicken stock into a saucepan and bring to a simmer over medium heat. Shape the cooled chicken mixture into 2- inch oval dumplings and drop several at a time into the chicken stock. Simmer about 5 minutes. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the remaining dumplings. . Serve immediately on individual plates. Top each serving with Herbed Tomato Sauce. The influence of nouvelle cuisine is felt today in Northern Italy. We prefer to keep away from the well-known dishes here and perfect other ventures. 167 STRADIVARIUS HERBED TOMATO SAUCE 1 cup Chicken Stock Y%, cup white wine (see index) Y, teaspoon dried sage Ya cup tomato paste Ys pound unsalted butter,

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