710 Crème Antonelli

Method

To litres (2⅕ pt or U.S. cups) slightly thin Sauce Béchamel add 3 dl (½ pt or U.S. cups) very red Tomato Fondue passed through a strainer or the same amount of tomato purée if fresh tomatoes are unobtainable; and dl (9 fl oz or 1⅛ U.S. cups) White Bouillon; pass through a fine strainer.

Reheat and finish with 4 dl (14 fl oz or U.S. cups) cream.

Garnish

1 chicken winglet boned, stuffed and braised per person.

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