8 mL salt and pepper
1L milk and chicken stock, mixed.
10-12ripe tomatoes, peeled and chopped
2small onion chopped
60mL tomato paste
Parsley and cream for garnishing
1.Melt the butter and mix in the flour, salt and pepper to form a roux.
2.Add the milk and stock mixture. Stir over moderate heat until sauce
starts to thicken.
3.Cook the tomatoes, onions and sugar until tender. Press through a sieve, or liquidizer.
4.Add the puree to the white sauce. Add spices and tomato paste to
taste if necessary.
5.Garnish with parsley and cream.