Grated grater tomato, apple and carrot pour broth and cook until Braising, rubbing sore through a sieve and mix with the basic white sauce. Add mustard, sugar, wine, cinnamon, salt and lemon juice to

Finely chopped onions, tomatoes and peppers sprinkled with vinegar, sugar, cinnamon and salt and sauté in low heat until soft, then rub through a screen and added to water and boiled for about ten

If the sauce made from fresh tomatoes, they rub through a sieve and boil with a pinch of salt until thickened. If using tomato paste, it is diluted with 1-2 tbsp water. Flour blurs with two cups cold

In court with melted butter fat in vegetable sauté until soft coarsely chopped tomatoes (or tomato paste diluted added). Sprinkle with flour, pour in 1 cup decoction or broth, and boiled and then

Onions, aromatic roots and tomatoes, chopped, sauté until soft in their own sauce, rubbing sore through the sieve and pour broth . Add a light roux of flour and half butter. Boil the sauce, add salt

In hot vegetable oil fry the finely chopped onion. Add the remaining spices quickly and broth. Boil the sauce and boil for ten minutes, stirring. After he retired from heat and add the mustard.

Onion (onion and garlic), carrots and chervil cut many finely and sauté in oil intended for them, while remain fat, then add the tomato puree, mint and parsley. Separately, fry the meat. Add steamed

Cleaned of seed pods are steamed in little water to soften. Add chopped tomatoes and in large pieces little salt and cook in their own juice about 15 minutes. Rub through a sieve. Puree is seasoned to

Cleaned onion Prick cloves. Milk and boil it boil for 30 minutes on low heat with onion nutmeg. Add bread crumbs of toast, pepper, half butter and salt to taste. The mixture is stirred well with a