110—Villeroy Tomatée Sauce

Prepare the sauce as explained under No. 108, Villeroy Sauce, and add to it the third of its volume of very fine tomato purée. Reduce in the same way.

Remarks.—1. Villeroy sauce, of whatsoever kind, is solely used for the coating of preparations said to be “à la Villeroy.”

2. The Villeroy Tomatée may be finally seasoned with curry or paprika, according to the preparation for which it is intended.