Tomato sauce (Sauce tomate) from Paul Bocuse's French Cooking (page 77) by Paul Bocuse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggplant Provençal style (Aubergines Provençale) 1; Chicken croquettes (Croquettes de volaille); Sautéed scallops of anglerfish (Escalopes de lotte sautées); Beef on a string (Boeuf à la ficelle); Calf's liver on skewers (Brochettes de foie de veau); Chicken liver timbales (Gâteaux de foies de volailles à la Bressane); Stuffed tomatoes (Tomates farcies)

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.

Notes about this recipe

  • Eat Your Books

    Can substitute lard for pork fat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.