2 tomatoes or 1 tbsp (10 g) tomato paste
50 g feta cheese Roquefort or other soft feta cheese
2 tbsp (20 g) cream
6o g butter
Apple and tomatoes grated and rub through a sieve. The butter is mixed with egg yolks until fluffy. Add tritiated feta cheese and little by little puree, stirring the mixture constantly. Add the cream. The sauce is trying salt and, if necessary, be added a pinch of salt. Sprinkles and a pinch of pepper. The sauce is served cold to zalenchukovi, egg and meat dishes.