| Ingredients:
Ham, butter, onion, carrot, celery, bay leaf, thyme, cloves, peppercorns,
vinegar, Chablis,
stock, tomatoes, Velute
or Espagnole sauce, castor sugar, lemon.
Preparation:
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
or Espagnole sauce, 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.
TIP: Another tomato
sauce may be made like this, but use stock instead of vinegar and leave
out the lemon juice and sugar. |
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