30 g butter
1 cup sauce or roast strong broth
1 cup white wine
1/2 cup tomato juice
1/2 tsp mustard
pinch of salt
Finely chopped onion stew in the butter until light yellow in color. Add the wine and boil until it evaporates 1/3 volume. Add the sauce and roasted tomato juice. Boiling was continued for 20-25 minutes. Strain the sauce and season to taste with salt. Add sliced julienne and well drained cucumber juice and mustard.
"La Minutes" Sofia Smolnitska, 1988