Cookbook:Tomato Sauce Piquante

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Tomato Sauce Piquante
CategoryItalian recipes
Time30 minutes

Cookbook | Ingredients | Recipes

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 by Emily Waters.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
  2. Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.
  3. Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through.
  4. Mix this sauce with an equal quantity of Veloute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again.
  5. Add the castor sugar, the lemon juice, and butter.

Notes, tips, and variations[edit | edit source]

  • Another tomato sauce may be made like this, using stock instead of vinegar and leaving out the lemon juice and sugar.