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Sauce Creme de Tomate

From The new century cookery book (1901).

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A historical recipe

The new century cookery book, by Charles Herman Senn and University of Leeds. Library (1901).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 2 oz. of butter

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut up the tomato, put in a stewpan, add a bay-leaf, salt, and peppercorns, reduce to half, add a piece of butter, and when drawn pass through a tammy, return to a small stewpan, and work in remainder of 2 oz.
  2. of butter.
  3. Do not put , near too hot a place, or else it will go oily.

Plating

Cookware for this recipe

  • Chef's knife
Source not stated by archive.org
Credit

From The new century cookery book (1901), printed page 183, digitised by the Internet Archive: https://archive.org/details/b21538153

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.