SAUCES.
1489. Sauce, Finoise.
—Have in a saucepan on the range one tablespoonful of butter, one green pepper, and one sound onion, chopped very fine; let slowly simmer for three minutes without browning, then add a heaped teaspoonful of flour, continually mix while cooking for three minutes; then add six fine, sound, red, peeled tomatoes, cut into quarters, also a gill of white broth ([No. 99]), mix well together with a wooden spoon. Season with a tablespoonful of salt and just one drop of tabasco sauce. Cook slowly for thirty minutes. Press it through a fine sieve into a bowl, so that nothing is left in the sieve but the seeds, and then it will be ready for general use.