Coulis de Tomates a la Provencale (Fresh Tomato Puree with Garlic and Herbs)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)

Cookbook

Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn

Page 78

Cuisine: French

Course: Sauces/Gravies

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