Thursday, May 26, 2011

Sauce à la bonne femme

2 tomatoes. 1 green apple. 1 leek. 2 ounces butter. 1 teaspoon lemon juice. ½ pint lentil or haricot bean stock. ½ teaspoon mixed herbs. Salt and pepper to taste.

Dissolve the butter in a small stewpan, then place in the vegetables sliced, and fry for twenty minutes, but do not allow to burn; add stock, lemon juice, salt and pepper, and simmer for half an hour. Strain before using. May be thickened if required.

Note.--This is a very suitable sauce for pouring over fried beans, lentils, potatoes, etc.

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