|Tomato Sauce Piquante
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- Cut up the ham, onion, carrot, and celery very finely.
- Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
- Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock.
- Then the tomatoes, cut up and strained of all their liquid.
- Cook this in a covered stew pan 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 sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again and at the last add the 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.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.