736 Crème Turbigo

Method

To 1 litre ( pt or U.S. cups) slightly thin Sauce Béchamel add 5 dl (18 fl oz or U.S. cups) very red Tomato Fondue and dl (9 fl oz or 1⅛ U.S. cups) White Bouillon.

Pass through a fine strainer, reheat and finish at the last moment with dl (9 fl oz or 1⅛ U.S. cups) cream.

Garnish

120 g (4 oz) small Italian pasta cooked in White Bouillon. Serve grated Parmesan separately.

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