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Ingredients Jump to Instructions ↓

  1. 2 1/5 pound (1 liter) brown stock( see the recipe )

  2. 1 oz (30 gr) vegetable oil or melted butter

  3. 1.8 oz (50 gr) wheat flour

  4. 0.4 pound (200 gr) tomato puree

  5. 1/5 pound (100 gr) carrot

  6. 1.8 oz (50 gr) onion

  7. 1 oz (30 gr) parsley root

  8. 0.9 oz (25 gr) sugar

  9. salt, pepper, laurel to taste

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