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Easy
Published 1861
Remove all the skin and bone, then mince the meat. Rub either fresh or canned tomatoes through a sieve to make the purée. Melt the fat in a saucepan, add the flour and cook a little, then add the stock, tomato purée and parsley and cook until boiling. Lightly sprinkle in the meat, season to taste and cook together for a few minutes. Cool slightly, then add the egg yolks one at a time. Whisk the