Tomato Sauce No. 2

Ingredients

• one tablespoonful of butter
• two tablespoonfuls of flour
• one cup of cooked, strained tomato
• one cup of compound stock

Method

1. 1

   Cook together butter and flour, add cooked strained tomato and compound stock.

2. 2

   Simmer for five minutes, season, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 59. The excerpt below is the record exactly as published.

Tomato Sauce No. 2. — Cook together one table- spoonful of butter and two tablespoonfuls of flour, add one cup of cooked, strained tomato, and one cup of compound stock. Simmer five minutes, season, and serve. Tomato Sauce No. 3. — Cook together one table- spoonful of butter and two tablespoonfuls of flour, add one cup of strained tomato, and one cup of celery or chicken broth. Simmer five minutes, season, and serve. This is an appropriate sauce for chicken croquettes, veal cutlets, and fried or sauted sweetbreads. Tomato Sauce No. 4. — Cook together one table- Meat Sauces. 135 spoonful of butter and two tablespoonfuls of flour, add one cup of strained tomato, simmer five minutes, add one cup of sweet cream, bring to boiling point, season to taste, and serve. This sauce can be served appropriately with either croquettes or cutlets of chicken, sweetbreads, lobster, or fish. Tomato Sauce No. 5. — Cook together one table- spoonful of butt

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