Sauce Tomate I

Ingredients

• about 6 lb. of crushed tomatoes
• a pint of white wine
• sliced carrot
• sliced onion
• pinch of salt
• mignonnette pepper
• about half a pint of espagnole
• half a pint of veloute
• a pint of good stock

Method

1. 1

   Place crushed tomatoes in a saucepan with white wine, sliced carrot, onion, a pinch of salt, and mignonette pepper.

2. 2

   Simmer for fifteen to twenty minutes, then add half a pint of espagnole, half a pint of veloute, and a pint of good stock.

3. 3

   Cook for half an hour longer and strain.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 84. The excerpt below is the record exactly as published.

sliced onion, carrot, bay leaf, and mignonette pepper, stir over fire till slightly coloured, add dry Hour to make a roux, cook a few minutes longer, and moisten with sufficient white stock to produce a thick sauce, add salt, and simmer one hour, strain and add about half a pint of cream to every quart of sauce. Sauce au Beurre (Melted Butter Sauce). Melt equal quantity of fresh butter and best flour in a saucepan, stir, and moisten with sufficient boiling- water to produce a sauce of medium thickness, add a pinch of salt and finely ground pepper, allow to simmer a few minutes, and strain, and stir into it a piece of fresh butter, about Jib. to each pint of sauce and a little juice of lemon (sometimes lie with yolk). Sauce Tomate I. Place dice of lean ham in a saucepan, with sliced carrot, onion, thyme, bay leaf, white pteppercorns, and fry with a piece of butter till lightly coloured, add flour to make a roux, cook a few minutes longer, and moisten with sufficient tomato puree or fresh crushed tomatoes and white stock to produce the proper consistency, salt, soupcon of garlic (optional), cook slowly for an hour or so, and strain. •/ * Sauce Tomate II. Place about 61b. of crushed tomatoes in a saucepan with a pint of white wine, sliced carrot, onion, celery, bouquet, pinch of salt and mignonnette, pepper ; 214 The New Practical Cookery Guide. simmer fifteen to twenty minutes and add about half a pint of espagnole, half a pint of veloute, and a pint of good stock, cook half an hour longer and strain. Sauce Chaude. Africaine — Demiglace, onion flavour, madeira heated with chopped truffe and cayenne, -and mixed. Albert — Hot horseradish sauce. Albufera — Supreme sauce mixed with veal glaze, pimento, cayenne. Ambassadrice — Pounded chicken mixed with cream, and added to supreme sauce. Americaine — Mirpoix of carrots, eschalots sauteed with butter, and pounded lobster and spawn, chervil, white wine and cayenne simmered, a little cognac added and tomato puree, seasoned to taste, finish with a little espagnole, simmer again and strain. Amirale — Fish veloute, lie anchovy butter, truffe and capers. Aurore — Bechamel or veloute mixed with tomato sauce and glaze. Ayoli — Pounded garlic, yolks of eggs, oil, juice of lemon, and seasoned. Banquiere — Veloute mixed with veal glaze, tomato sauce, madeira, lie cream and fresh butter. Batarde — Melted butter sauce, lie yolks, juice of lemon. Bavaroise — Hollandaise sauce, horseradish flavour, finished with crayfish or lobster butter. Bearnaise — White wine reduced with eschalots, tarragon, yolks of eggs added and sufficient Sauces. 215 butter gradually whisked in, juice of lemon, glaze, and chopped tarragon. Beauharnaise — Bearnaise sauce mixed with puree of tarragon (pale green). Belle Vue — Apple sauce and horseradish sauce mixed, and tabasco. Belmont — Demiglace with sliced truife and mush- rooms. Bennet — Rich demiglace, finished with cayenne and chopped olives. Bercy — Eschalots, white wine, and mignonette pepper,

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