Ingredients Jump to Instructions ↓

  1. 1 tablespoonful of butter or fat

  2. 3 cups of chicken or veal broth from stock

  3. 1 tablespoonful of cornstarch

  4. 2 slices of onion, chopped fine

  5. 2 or 3 tablespoonfuls of cold water

  6. 2 sprigs of parsley, chopped fine

  7. 1/2 can of tomatoes Salt and pepper

Instructions Jump to Ingredients ↑

  1. Instructions Cook the onion and parsley in the hot fat till yellowed. Add the tomatoes and broth and let simmer fifteen minutes. Press through a sieve. Reheat to the boiling point; stir in the cornstarch mixed with the cold water; let cook ten minutes. Skim and season.


Send feedback