Sauce Chaud-froid Tomatée (Tomato Chaud-froid Sauce)

Ingredients

• 1 litre very fine tomato purée
• 7 to 8 décilitres gelée (aspic jelly)

Instructions

1. Put 1 litre of very fine, already reduced tomato purée back on to reduce.
2. Add 7 to 8 décilitres of gelée little by little, continuing the reduction until the whole comes back down to 1 litre.
3. Pass the sauce through the muslin.
4. Stir it until it has cooled to the point wanted for use.