72 Sauce Provençale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Heat dl (9 fl oz or 1⅛ U.S. cups) oil in a pan until almost smoking hot, add kg (3 lb 6 oz) roughly chopped flesh only of tomato and season with salt, pepper and a pinch of caster sugar. Add 1 small clove of crushed garlic and 1 tsp chopped parsley; cover with a lid and allow to cook very gently for 30 minutes.