Tomato Sauce

Ingredients

• 5 oz. of salted breast of pork
• 2 oz. of butter
• 4 oz. of salt
• 1 oz. of sugar
• a pinch of pepper
• 6 oz. of carrots cut into cubes
• 6 oz. of onions cut into cubes
• 1 bay leaf
• 1 small sprig of thyme
• 2 quarts of white stock
• § oz. of flour
• to lbs. of raw tomatoes or 4 quarts of same, mashed

Method

1. 1

   Fry the pork with butter in a saucepan.

2. 2

   Add carrots, onions, and aromatics.

3. 3

   Cook, then add flour until it begins to brown.

4. 4

   Add tomatoes and white stock, mix well, and boil.

5. 5

   Add seasoning and garlic, cover, and cook in a moderate oven for 1.5 hours.

6. 6

   Pass through a sieve and butter the surface.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 18. The excerpt below is the record exactly as published.

1 small sprig of thyme. I minced onion. Preparation.—Pour the boiling milk on the roux, which should be almost cold, and whisk it well so as to avoid lumps. Let it boil, then cook on the side of the fire. Meanwhile the lean veal should have been cut into small cubes, and fried with butter in a saucepan, together with the minced onion. When the veal has stiffened without becoming coloured, it is added to the Béchamel, together with salt and the other aro- matics. Let the sauce boil slowly for about one hour in all, 22 GUIDE TO MODERN COOKERY and then pass it through a tammy into a tureen; butter the top, lest a crust should form. When Béchamel is intended for Lenten preparations, the 3 veal must be omitted. There is another way of making the sauce. After having boiled the milk, the seasoning and aromatics should be added; the saucepan is then covered and placed on a corner of the stove, so as to ensure a thorough infusion. The boiling milk must now be poured on to the roux which has been separately prepared, and the sauce should then cook for one quarter of an hour only. 29—TOMATO SAUCE Quantities Required for Four Quarts. 5 oz. of salted breast of pork, 2 oz. of butter, 4 oz. of salt, 1 rather fat. oz. of sugar, a pinch of 6 oz. of carrots cut into cubes. pepper. 6 oz. of onions cut into cubes. to lbs. of raw tomatoes or 4 1 bay leaf and 1 small sprig of quarts of same, mashed. thyme. 2 quarts of white stock. § oz. of flour

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