Tomato Cream Sauce

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ can tomatoes.
  • Sprig of thyme.
  • 1 stalk celery.
  • 1 slice onion.
  • Bit of bay leaf.
  • 1 cup White Sauce I.
  • ½ teaspoon salt.
  • Few grains cayenne.
  • ¼ teaspoon soda.

Method

Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White Sauce. Serve with Baked Fish or Lobster Cutlets.