Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Spanish Sauce
  Tomato Cream Sauce Béchamel Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Spanish Sauce

2 tablespoons finely chopped lean raw ham
1/4 cup butter

1/4 cup flour
2 tablespoons chopped celery
11/3 cups Brown Stock
2 tablespoons chopped carrot
2/3 cup stewed and strained tomatoes
1 tablespoon chopped onion
Salt and pepper

Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Tomato Cream Sauce Béchamel Sauce  
 
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