Tomato Sauce (Sauce Tomate) a l'Allemande

Ingredients

• one tablespoon butter
• one heaping tablespoon flour
• one and a half cups tomato juice
• pepper to taste
• salt to taste

Method

1. 1

   Put butter in a saucepan; add flour, tomato juice, pepper, and salt.

2. 2

   Beat the sauce until rich, then add cream before serving.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 454. The excerpt below is the record exactly as published.

omato Sauce ( Sauce Tomate) a l’Allemande Put one tablespoon butter in a saucepan; add a heaping table¬ spoon flour, one and a half cups tomato juice, pepper and salt to taste. Beat the sauce until nice and rich; before serving, add some rich cream. Serve with different meat dishes — such as fried cutlet of veal, fried chops, chicken, and different kinds of fish and egg dishes. Tomato Sauce ( Sauce Tomate) a l’Aurore Put one tablespoon butter in a saucepan, add a heaping table¬ spoon flour, one and a half cups tomato juice, pepper and salt to taste. Beat the sauce until nice and smooth, then add some chopped parsley; flavor with onion juice, teaspoon chili vinegar; last, add some rich cream before serving. Serve with any kind of fish dish, and also with different meat dishes. Cream Sauce ( Bechamel) Put one tablespoon butter in a saucepan; add one heaping table¬ spoon flour

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