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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A lovely addition to any bread, roll and croisant! I hope you enjoy this. My father recently passed away, he was a collector of cook books and this is from one of his 'gems'. The book is The Gold Book, by master chef, Louis P. Read more . De Gouy, copywrite 1947, I hope you enjoy it! Ingredients:
1 tbs. tomato paste |
2 tbs. salt butter |
pinch of granulated sugar |
dash of cayenne pepper |
Directions:
1. Cream tomato paste, sugar, cayenne pepper and butter together. Blend thouroughly, chill.
2. Enjoy!
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