Tomato Sauce Piquante Recipe

Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme,

cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or

Espagnole sauce, castor sugar, lemon.



Cut up an ounce of ham, half an onion, half a carrot, half a stick of

celery very fine, and fry them in butter together with a bay leaf, a

sprig of thyme, one clove and four peppercorns. Over this pour a third

of a cup of vinegar, and when the liquid is all absorbed, add half a

glass of Chablis and a cup of stock. Then add six tomatoes cut up and

strained of all their liquid. Cook this in a covered stewpan and pass

it through a sieve, but see that none of the bay leaf or thyme goes

through. Mix this sauce with an equal quantity of Velute (No. 2) or

Espagnole sauce, (No. 1), let it boil and pass through a sieve again

and at the last add a teaspoonful of castor sugar, the juice of half a

lemon, and an ounce of fresh butter. (Another tomato sauce may be made

like this, but use stock instead of vinegar and leave out the lemon

juice and sugar.)

Vote