Page:The Boston cooking-school cook book (1910).djvu/333

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juice. Reheat before serving. Serve with Beef Tenderloins or Hamburg Steaks.


Sauce Finiste

3 tablespoons butter
1/2 teaspoon mustard
Few grains cayenne
1 teaspoon lemon juice
1-1/2 teaspoons Worcestershire Sauce
3/4 cup stewed and strained tomatoes

Cook butter until well browned, and add remaining ingredients.