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Sauce Finnoise

Cut into very small, square pieces a good-sized, sound green pepper. Place it in a saucepan with one-half ounce butter and heat on a brisk fire for two minutes, without browning. Then mix in one teaspoon flour; stir well. Pour in two gills very fresh red tomatoes pressed through a sieve. Season with two saltspoons salt, one saltspoon pepper and three saltspoons fine sugar. Mix well and let reduce to one-half, occasionally mixing. Add, little, by little, a good half ounce good butter, continually mixing while doing so until the butter is thoroughly melted. Remove and use as required.