Sauce Tomate. II

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Add to a little brown roux some tinned purée of tomatoes, a tablespoonful of bouillon, salt, pepper, very little grated nutmeg, a piece of butter the size of a walnut, and let it simmer for ten minutes.