Tomato Sauce No. 4
From The art of cookery, 1899
Serves 1
This sauce can be served appropriately with either croquettes or cutlets of chicken, sweetbreads, lobster, or fish.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 59. The excerpt below is the record exactly as published.
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.