Chapter III · The Small Compound Sauces · No. 106
106—Soubise Sauce Tomatée
Prepare a soubise in accordance with the first of the two above formulæ, and add to it one-third of its volume of very red tomato purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 106, p. 43. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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