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Ingredients Jump to Instructions ↓

  1. 1/2 quart (500 g) stock (meat, bone, fish)

  2. 1 pound (500 g) tomato puree

  3. 2/3 med. carrot

  4. 2/3 med. onion

  5. 1 parsley root

  6. 2 tbsp melted butter or margarine for frying and the same quantity for dressing

  7. 2 tbsp wheat flour

  8. 2 tsp sugar

  9. salt, peppercorn, bay leaf to taste

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