|
Ingredients
|
Quantity
|
|
Chicken veloute or fish veloute
|
1 litre
|
|
Red tomatoes (concassed)
|
200gms
|
|
Tomato puree
|
30ml
|
|
Butter
|
115gms
|
|
Cream
|
60gms
|
Cook the veloute sauce and concassed tomatoes and puree
together. Pass through a strainer. Finish off with cream and butter added
gradually.
