Tomato Sauce (Sauce Tomate) a l'Aurore
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of fish or meat dishes.
Presented as published in 1918. 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 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’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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