| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
|
Medium-size, very ripe tomatoes |
| 1 |
sm |
Onion, finely chopped (1/4 cup) |
| 1/2 |
c |
Finely chopped celery |
| 1 |
pn |
Sugar (optional) |
| 3 |
|
Whole cloves |
| 1 |
sm |
Bay leaf |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 3 |
c |
Milk |
INSTRUCTIONS
1. Peel and chop tomatoes; combine with onion, celery, sugar(if used),
cloves and bay leaf in a medium-size saucepan. Bring to boiling;lower heat;
cover and simmer 15 minutes.
2. Melt butter in a large saucepan. Stir in flour and salt;cook 1 minute;
stir in milk. Cook, stirring constantly, until mixture thickens and
bubbles, 2 minutes; keep warm.
3. Puree tomato mixture through sieve or food mill. Stir puree slowly into
sauce. Heat but don't boil. Serve with croutons, if you wish. Posted to
MC-Recipe Digest V1 #535 by hister@juno.com (Iris E. Dunaway) on Mar 22,
1997
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