Chapter III · The Small Compound Sauces · No. 42
42—Veal Gravy Tomaté
Add to one pint of veal stock two oz. of purée and one-quarter pint of tomato juice, and reduce by a fifth. Strain the gravy through linen. This gravy is for butcher’s meat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 42, p. 28. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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