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Sauce Viennaise

Reduce one small can of tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To threefourths cup Mayonnaise Dressing add three-fourths tablespoon finely chopped capers, one teaspoon finely chopped parsley, two teaspoons each finely chopped gherkins and olives, one teaspoon finely chopped onion or chives. Add tomato pulp, mix well and keep in a cool place until ready to serve.