Soubise Sauce Tomatee
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 38. The excerpt below is the record exactly as published.
Soubise Sauce Tomatee. Prepare a soubise as described above, and add to it one-third of its volume of very red tomato puree
Cook this with the app: pantry check, scaling, and the assistant.