Tomato Sauce Piquante
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.
Total Time
30 minutes
Servings
2
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, cut up and strained of all their liquid
Veloute or Espagnole sauce
1 tsp castor sugar
Juice of ½ lemon
1 ounce butter
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.
Cook this in a covered stew pan and pass it through a sieve, making sure 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.
Add the castor sugar, the lemon juice, and butter.
- •Another tomato sauce may be made like this, using stock instead of vinegar and leaving out the lemon juice and sugar.