TOMATO SAUCE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Tomatoes, #10 can | 1 | ||||
| Stock, meat stock | 1 gal. | ||||
| Celery salt | 2 tbsp. | ||||
| Carrots, chopped | ½ c. | ||||
| Onion | ¼ c. | ||||
| Bay leaf | 4 | ||||
| Parsley, chopped | ¼ c. | ||||
| Flour | 3 c. | ||||
| Salt | 3 tbsp. | ||||
| Fat | 1½ c. |
Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables.
Number of servings 192
Amount of one serving 2 tbsp.
Calories in one serving______
Cost of one serving______
WHITE SAUCE
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Milk | 2 gal. | ||||
| Flour | 4 c. | ||||
| Egg yolks | 3 | ||||
| Salt | ¼ c. |
Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, stirring constantly. When thickened add the egg yolks and salt.
Total volume 2 gal.
Total calories
Total cost