Note No. 49 — INDEX
Reading edition
Normandy Sauce.—Fry one chopped onion and a few slices of carrot in two tablespoons of butter, thicken with flour, add two tablespoons of Worcestershire sauce, cup of white stock (No. 15) and cup of canned tomatoes, season with pepper and salt. Simmer half an hour, strain and add one dozen chopped mushrooms. Boil five minutes, add one dozen oysters. Boil one minute and pour over fish.