Sauces
No. 156 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.