59 Jus lié Tomaté

Thickened Gravy, tomato flavoured

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Add 3 dl (½ pt or U.S. cups) tomato essence to 1 litre ( pt or U.S. cups) of brown veal stock and reduce by one-fifth. Pass through a fine strainer and thicken with 30 g (1 oz) arrowroot or cornflour diluted with a little water.

This sauce is specially suitable for use with butcher’s meats.

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