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Tomata Sauce

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

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A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

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

France This recipe is known as French, but other nations also prepare similar recipes.

Source Public domain in the USA
Credit

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients 1 ingredient

  1. two ounces of butter

Method

  1. Bake ten tomatas, with pepper and salt, till they become like a marmalade.
  2. Then add a little flour or grated bread crumbs, and a little broth or hot water.
  3. Stew it gently ten minutes, and before you send it to table add two ounces of butter and let it melt in the sauce.

Plating

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