- ½ can tomatoes or 2 cups fresh stewed tomatoes.
- 1 slice onion.
- 3 tablespoons butter.
- 3 tablespoons flour.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- 3 drops Tobasco Sauce.
Process: Cook tomatoes and slice of onion fifteen minutes, rub through a strainer. Melt butter in a sauce-pan, brown it richly, add flour and when well browned add seasoning and tomato pulp. A few grains of soda may be added if tomatoes are too acid. Stir until sauce is smooth and reaches the boiling point, then pour over Breaded Tongue.
Tomato Sauce No. 2.
- 4 tablespoons butter.
- 5 tablespoons flour.
- 1 slice onion.
- 1 small clove garlic.
- 2 slices carrot.
- Small piece bay leaf.
- Spring parsley.
- Spring thyme.
- 1 cup stewed and strained tomato pulp.
- 1 cup brown stock.
- Salt, pepper.
- Few drops Tobasco Sauce.
Process: Brown the butter in a sauce-pan, with onion, carrot, garlic, bay leaf, parsley and thyme. Remove seasonings. Add flour and continue browning, stirring continually; add tomatoes, stock and seasonings. Heat to boiling point and strain.
Egg Sauce
(Drawn Butter Sauce.)
- 5½ tablespoons butter.
- 3 tablespoons flour.
- 1½ cups boiling water.
- ⅓ teaspoon salt.
- ⅛ teaspoon pepper.
- 3 egg yolks, slightly beaten.
Process: Press the butter in a circular piece; divide it equally in two parts. Melt one part in a sauce-pan, add flour mixed with salt and pepper, stir to a smooth paste and add boiling water gradually, while stirring constantly; bring to boiling point, remove from range and beat in remaining butter, adding it in small bits, while beating constantly. Add egg yolks, continue beating. Do not allow sauce to boil after adding egg yolks.
Supreme Sauce
- ¼ cup butter.
- ¼ cup flour.
- 1½ cups chicken stock.
- ½ cup hot cream.
- 2 tablespoons mushroom liquor.
- ¾ tablespoon lemon juice.
- Salt and pepper.