Tomato Sauce

Ingredients

• two tablespoonfuls of raw mirepoix
• one ounce of butter
• one quart of well-washed, ripe, sound, fresh tomatoes
• a good pinch of salt
• half a pinch of pepper
• half a teaspoonful of powdered sugar

Method

1. 1

   Place two tablespoonfuls of raw mirepoix in a saucepan with one ounce of butter; cook on a moderate fire for five minutes, then add two tablespoonfuls of flour, brown all well.

2. 2

   Select one quart of well-washed, ripe, sound, fresh tomatoes, cut them into quarters, and plunge them into the saucepan with the rest, stirring briskly with a wooden spoon until they boil.

3. 3

   Season with a good pinch of salt, half a pinch of pepper, and half a teaspoonful of powdered sugar.

4. 4

   Boil the whole for forty-five minutes, then strain through a sieve into a vessel, and use when needed.

5. 5

   This sauce can also be made with canned tomatoes, in which case cook them for only thirty minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 117. The excerpt below is the record exactly as published.

tomato sauce (No. 205), and two tablespoonfuls of fumet of game (No. 218), if any on hand. Reduce for ten minutes, and rub through a sieve. 196. Sauce Hachee. — Chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter ; add a tablespoonful of capers and three small chopped vinegar-pickles, also a teaspoonful of vinegar. Reduce the sauce for ten minutes ; then moisten with half a pint of Espag/iole sauce (151), adding a tablespoonful of cooked fine herbs (No. 143). Cook again for ten minutes, and serve. 197. Sauce Chasseur. — Reduce in a saucepan half a pint of Espagnole sauce (No. 151) with two tablespoonfuls of fumet of game (No. 218); after five minutes thicken it with two tablespoonfuls of hare's blood — the blood of any other kind of game will answer — mixed with six drops of vinegar. Do not let it boil after the blood is added to the sauce. 198. Sauce Diable. — Pour a pint of Espagnole sauce (No. 151) into a saucepan with a teaspoonful of dry mustard, diluted in two teaspoonfuls of Parisian sauce, adding a third of a saltspoonful of red pepper. Mix well together. Cook for five minutes and serve. 199. Crapaudine Sauce. — Place half a pint of light piquante sauce (No. 203) in a saucepan on the fire, add four chopped mushrooms, and a teaspoonful of dry mustard, diluted in two teaspoonfuls of tarragon- vinegar. Boil for five minutes and serve. 200. Celery Sauce. — Clean well, nicely pare, and cut into dice-shaped pieces, and then wash thoroughly in fresh water three roots of fine celery, using only the white parts. Lift them out with the hand, so that the sand and dirt remain at the bottom of the pan, and place them in a saucepan. Cover them with fresh water, adding two pinches of salt and half an ounce of butter. Put on the lid, and cook on the hot stove for twenty-five 12 I 78 THE TABLE. minutes. Drain, and place the celery in the saucepan again with a pint of hot Allemande sauce (No. 210) ; toss well for just a little while, and serve. 201. Vinaigrette Sauce.— Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful of pepper, and three tablespoonfuls of vinegar. Stir all well together; then add four tablespoonfuls of good oil, mix well again, and serve. 202. Mustard Sauce. — Dilute in a saucepan one tablespoonful of ground English mustard with a tablespoonful of tarragon-vinegar, and half the same quantity of Parisian sauce; strain into this a pint of Espagn- ole sauce (No. 151), and place the pan on the hot stove. Beat contin- ually until thoroughly heated, then add a teaspoonful of chopped parsley. This sauce must not be allowed to boil. 203. Sauce Piquante. — Place one onion chopped up very fine in a saucepan with half a cupful of vinegar ; reduce until almost dry, and then add one pint of Espagnole sauce (No. 151), one tablespoonful of capers, three small gherkins and three mushrooms, all finely chopped up together. Cook for ten minutes; season with the third of a tablespoonful of salt, and a scant teaspoonful of pepper, and serve. 204. Champagne Sauce. — Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne ; place it on the fire, and reduce for five minutes. Then moisten with three-quarters of a pint of Espagnole sauce iNo. 151), and cook for fifteen minutes longer ; strain through a Chinese strainer, and serve. 205. Tomato Sauce. — Place two tablespoonfuls of raw mirepoix (No. 138) in a saucepan with one ounce of butter ; cook on a moderate fire for five minutes, then add two tablespoonfuls of flour, brown all well. Select one quart of well-washed, ripe, sound, fresh tomatoes, cut them into quarters, and plunge them into the saucepan with the rest, stirring briskly with a wooden spoon until they boil. Season with a good pinch of salt, half a pinch of pepper, and half a teaspoonful of powdered sugar

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