Provençale Sauce
From A guide to modern cookery, 1909
Serves 6
A fine fondue of tomatoes with garlic.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 24. The excerpt below is the record exactly as published.
PROVENCALE SAUCE Peel, remove the seeds, press and concass twelve medium tomatoes. Heat in a sauté-pan one-fifth pint of oil, until it begins to smoke a little; insert the tomatoes seasoned with pepper and salt; add a crushed garlic clove, a pinch of powdered sugar, one teaspoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.