Cookery for every household

5 or 6 tomatoes. 1 oz. lean ham. £ pt. stock. Pepper and salt. (Sauce aux Tomates) A small piece of carrot, celery, turnip, onion. A sprig of thyme, marjoram, and parsley. A squeeze of lemon juice. 1 lump of sugar. Melt the butter in a small stewpan, put into it the ham and vegetables cut in small pieces, and fry them for a few minutes. Wipe the tomatoes, and cut them in slices on a plate. Add them next to the saucepan with the rice flour, and mix well. Pour in the stock, and stir until boiling. Season to taste with pepper and salt, and simmer slowly for at least half an hour, stirring occasionally. If the sauce becomes too thick, add more stock. Strain through a fine strainer, hair sieve, or tammy ; reheat, and add a squeeze of lemon juice and a lump of sugar. Notes. — Tinned tomatoes may be used instead of fresh, and these will not require slicing. If the stock is well flavoured, the vegetables may be omitted. MORE ELABORATE HOT SAUCES 710. Sauce Bigarade (Orange Sauce) \ pt. brown or espagno-le | 1 bitter orange, sauce. Make the sauce according to directions given in Recipe 670, using if possible stock made from the bones of a duck. Strain or tammy the sauce, and put it into a small saucepan. Cut the peel from the orange very thinly, removing only the yellow part. Cut this peel into very fine shreds, put them into cold water, and bring them to the boil. Then strain and add them to the sauce. Simmer for 15 minutes, and strain in the juice of the orange. 706. Sauce Allemande \ pt. veloute sauce. | oz. butter. 2 yolks of eggs. Put the veloute sauce (Recipe 673) into a saucepan and let it boil until reduced one fourth. Then draw the saucepan to the side of the fire, and add the yolks of eggs and butter. Stir briskly, and cook for a minute or two over a slow fire. The sauce must not boil again or it will curdle. Strain through a fine strainer or tammy before using. A little cream is sometimes added. 707. Sauce Aurore J pt. veloute sauce. 3 medium -sized tomatoes. 1 gill white wine. | gill white stock. 1 table-sp. chopped ham. 1 table-sp. chopped tongue. Slice the tomatoes, put them into a small saucepan with the wine and stock, reduce them to a pulp and rub through a hair sieve. Add this tomato puree to J pint veloute (Recipe 673) or any other good white sauce, sprinkle in the chopped ham and tongue (cooked), and make all hot over -the fire. 708. Sauce B6arnaise 4 yolks of eggs. \ lb. butter. | gill white wine vinegar. 1 shallot. 1 dessert-sp. chopped tarragon. A squeeze of lemon juice. Cayenne, salt.