Tomato Sauce, 2

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • ¼ pint ( dl.) white sauce
  • ½ lb. (240


Slice the tomatoes and stew them gently in a very little water until soft. Put through a moulin or sieve, fine enough to keep the pips from going through. Stir into them the white sauce, bring to the boil, add the cream and cayenne, and serve.