Tomato sauce (Sauce tomate) from Practical Professional Cookery (page 37) by H. L. Cracknell and R.J. Kaufmann
- bay leaves
- all-purpose flour
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Egg croquettes (Croquettes d'oeufs); Scotch eggs; Fried eggs Andalouse (Oeufs frits Andalouse); Omelette Portugaise; Tomato omelette (Omelette aux tomates); Oeuf sur le plat Bercy; Gnocchi Romaine; Risotto Milanaise; Fried fillets of whiting, French style (Filets de merlan frits a la Francaise); Filets de plie a l'Orly; Filets de sole a l'Orly; Fish cakes; Cromesquis de boeuf; Hamburg steaks; Chicken cutlets (Cotelettes de volaille)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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