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This delicately pink coloured sauce can be used for fish and egg dishes.

(Makes: 300 ml / ½ pint)


Milk - 300 ml (½ pint)
Onion - 1 small, quartered
Carrot - 1 small, sliced
Celery - 1 small stick , sliced
Cloves - 2
White peppercorns - 6
Mace - 1 blade
Parsley - 1 sprig
Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Tomato purée - 2 tbsp
Sugar - ½ tsp
Salt and freshly ground pepper
Double cream - 2 tbsp


Put the milk into a saucepan. Add the onion, carrot, celery, cloves, peppercorns, mace and parsley.

Slowly bring just to the boil. Remove from the heat and cover. Leave to stand for 30 minutes. Strain and reserve the flavoured milk.

Melt the butter in a pan. Add the flour and cook over a low heat, stirring, for 2 minutes. Do not allow the mixture to brown.

Gradually blend in the milk. Cook, stirring, until the sauce thickens, boils and is smooth. Simmer gently for 3 minutes.

Remove from the heat and stir in the tomato purée and sugar. Season. Stir in the cream. Reheat gently. Do not allow to boil.


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