Chapter XVIII · Vegetables and Farinaceous Products · No. 2269
Built upon: No. 29Tomato Sauce
2269—Purée de Tomates
See Tomato Sauce (No. 29, Tomato Sauce).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2269, p. 670. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →