Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Tomato and Mushroom Sauce
  Tomato Sauce III Tomato Cream Sauce  

Tomato and Mushroom Sauce

2 slices chopped bacon or small quantity uncooked ham
2 cloves

1/2 teaspoon peppercorns
1 slice onion
Few gratings nutmeg
6 slices carrot
3 tablespoons flour
Bit of bay leaf
1/2 can tomatoes
2 sprigs thyme
11/2 cups Brown Stock
Sprig of parsley
Salt and pepper
1/2 can mushrooms

Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible.

  Tomato Sauce III Tomato Cream Sauce  

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