COOKING CAULIFLOWER. 219 



Peel the tomatoes, and put into a sauce pan 

 with butter, thyme, onions and parsley Tand 1 

 clove of garlic chopped and fried in butter;. Set 

 over boiling water and stew very gently for three 

 hours. Then press fruit and juice all through a 

 sieve, rejecting only the seeds and herbs. Mean- 

 while prepare a roux, allowing 1 quart of sauce. 1 

 tablespoonful of butter, and 2 of iloui', stirred to- 

 gether over the fire until light golden brown — no 

 darker, or the color of the sauce will be injured. 

 When the sauce is stramed, remove the roux from 

 the fire; stir in the sauce. Return it to the fire. 

 Stir and boil 3 to 5 minutes, until rich and thick. 

 Should the sauce be already quite thick with the 

 pulp of the tomatoes, use less thickening. If 

 served with fricandeau, veal saute, or filet of beef. 

 add the juices of the meat to the sauce. 



41. White Sauce (To accompany No. 3, etc.) — 



3 ounces of butter, 1 ounce o-f flour. 



2 gills of water. Pepper and salt . 



Put 2 ounces of the butter in a stew pan: when 

 it melts, add the flour. Stir for 1 minute or more. 

 but do not brown. Then add by degrees the boil- 

 ing water, stirring until smooth; pass it throuo-h a 

 sieve ; then add the rest of the butter, cut in pieces. 

 When the butter is melted, serve immediately. 

 This makes about one pint of sauce. You mav 

 add as a great improvement a little lemon juice or 

 a few drops of vinegar. 



