Cookbook:Tomato Sauce Piquante
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Cookbook | Ingredients | Recipes
Tomato Sauce Piquante | |
---|---|
Category | Italian recipes |
Servings | 2 |
Time | 30 minutes |
Difficulty |
Ingredients[edit | edit source]
- 1 ounce ham
- Butter
- ½ onion
- ½ carrot
- ½ stalk celery
- 1 bay leaf
- 1 sprig thyme
- 1 clove
- 4 peppercorns
- ⅓ cup vinegar
- ½ glass Chablis white wine
- 1 cup stock
- 6 tomatoes
- Veloute or Espagnole sauce
- 1 tsp castor sugar
- Juice of ½ lemon
Procedure[edit | edit source]
- 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 Veloute 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.
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.
Reference[edit | edit source]
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.