Napolitaine Sauce

Ingredients

• an ounce of butter
• a shred onion
• three ounces of gammon
• a glass of sherry or Marsala
• a teacupful of veal broth
• a few sprigs of thyme
• a bay-leaf
• a few peppercorns
• three cloves
• the trimmings of a few mushrooms
• one pint of Espagnole sauce
• the same quantity of tomato sauce
• a gill of game broth

Method

1. 1

   Fry in a stewpan with an ounce of butter a shred onion, with three ounces of gammon cut in small pieces.

2. 2

   Moisten with a glass of sherry or Marsala and a teacupful of veal broth; add a few sprigs of thyme, a bay-leaf, a few peppercorns, three cloves, and the trimmings of a few mushrooms well cleaned.

3. 3

   Boil it; cover the stewpan, and simmer till reduced by one-half.

4. 4

   In another stewpan, pour one pint of Espagnole sauce, the same quantity of tomato sauce, and a gill of game broth; boil this till reduced to one-third, then add the contents of the first stewpan to it; stir well, boil for a few minutes, and rub it through a tammy sieve before serving.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 45. The excerpt below is the record exactly as published.

NAPOLITAINE SAUCE. Fry in a stewpan with an ounce of butter a shred onion, with three ounces of gammon cut in small pieces ; moisten PRACTICAL HOUSEHOLD COOKERY. loi With a glass of sherry or Marsala and a teacupful of veal broth ; add a few sprigs of thyme, a bay-leaf, a few pepper- corns, three cloves, and the trimmings of a few mushrooms well cleaned ; boll it ; cover the stewpan, and simmer till reduced by one-half. In the meantime pour into another stewpan one pint of Espagnole sauce, the same quantity of tomato sauce, and a gill of game broth

Cook this with the app: pantry check, scaling, and the assistant.