Tomato Sauce à la Française

Ingredients

• 1 tablespoonful butter or poultry fat
• 2 tablespoonfuls fine-cut carrots
• 1 fine-cut onion
• 1 bay leaf
• 2 cloves
• 1 blade of mace
• 6 whole peppers
• 1 sprig of thyme
• 1 tablespoonful flour
• 1 can tomatoes
• 1 teaspoonful salt
• 1 even teaspoonful pepper
• 1 teaspoonful sugar

Method

1. 1

   Cook butter with carrots, onion, bay leaf, cloves, mace, peppers, and thyme for 10 minutes; add flour and cook for 2 minutes; add tomatoes, salt, pepper, and sugar; cook slowly for 10 minutes, stirring constantly; strain, and serve.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 63. The excerpt below is the record exactly as published.

1 tablespoonful flour, cook and stir 3 minutes ; add 1 pint of consomm6 or boiling water with 1 teaspoonful beef extract ; season with 1 even teaspoonful salt, add a small bouquet, cook 10 minutes; then add the above essence of wine, boil 2 minutes ; strain through a fine sieve ; add 1 tablespoon- ful anchovy butter, and serve with boiled or baked fish. Onion Sauce. — Place a saucepan with 1 ounce butter or fat over the fire ; add 1 tablespoonful sugar and Yi cupful fine-chopped onion, cook until light brown ; then add Vi tablespoonful fiour, stir and cook 3 minutes; add 3 tablespoonf uls vinegar, Vt pii^^ o' stock, 1 even teaspoonful salt, Vi teaspoonful pepper, and 1 tea- spoonful sugar; cook 5 minutes, and serve. This sauce can be served as it is or strained. Sauee k la Toulouse. — Place a saucepan with 1 ounce butter and 1 fine-chopped onion over the fire ; add 1 bay leaf, 12 coarsely pounded peppers; cook 5 minutes without browning; add 1 table- spoonful fiour, stir and cook 3 minutes ; add Vt P^i^t veal or chicken broth, 1 gill of white wine, 1 gill of mushroom liquor, 1 even tea- spoonful salt ; cook 8 minutes ; then strain into a clean saucepan ; add Vt giU fine-cut truffles and the same of mushrooms ; cook 5 minutes ; mix Vt cupful cream with the yolks of 2 eggs ; add it to the sauce ; let it remain for a few minutes over the fire without boiling, and serve. SAUCES. 93 Browii*Onion Sauce. — Peel and cut 4 medimn-aized onions into slices ; place them with 2 ounces of butter or fat over the fire ; fry and stir till the onions have obtained a light-brown color ; then add 1 tablespoonful flour, continue stirring for a few minutes longer ; add 1 pint of stock or 1 pint boiling water with 1 teaspoon* f ul beef extract ; cover and boil slowly 30 minutes ; then press the sauce through a sieve ; season with 1 even teaspoonful salt and Ya even teaspoonful pepper, and serve. White Onion Sauce. — Peel 4 medium-sized white onions; place them in a saucepan; cover with boiling water and Vs tea- apoonf ul salt, boil till tender, which will take about 30 minutes ; when done drain ofF all the water ; chop the onions fine, and mix them with the following sauce : Melt in a saucepan 2 ounces of butter, add 1 heaping tablespoonful fiour, stir and cook 3 minutes ; then add 1 pint of boiling white broth, cook 3 minutes ; add the chopped onions and let the whole boil a few minutes longer ; seasox^ with 1 even teaspoonful salt, 7^ even teaspoonful white pepper, and serve. Sirup Sauce. — Cut 2 ounces of larding pork into small dice* shaped pieces ; place them in a saucepan over the fire, and fry light brown ; then add 1 heaping tablespoonful fiour, stir for a few min- utes ; add ly, cup boiling water, stir and cook 3 minutes ; add Vg cupful sirup and 4 tablespoonf uls vinegar ; or add sirup and vinegar to taste. This sauce is served hot in north Germany with plain boiled dumplings, and when cold it is served with lettuce and pancakes. Spanish Sauce. — Place a saucepan with 1 ounce butter over the fire ; add 2 tablespoonf uls fine-cut raw ham, the same of onion, carrot, and celery, cook 5 minutes ; then add 1 heaping tablespoon- f nl fiour, stir and cook 3 minutes ; add 1 pint of soup stock or broth, 1 even teaspoonful salt, 6 whole peppers, and a bouquet ; boil slowly 10 minutes ; then strain, and serve. If stock or broth is not at hand add to 1 pint boiling water 1 teaspoonful beef extract 94 SAUCBa Champagne Sauce. — Place a small aancepan with 2 fine- chopped shallots and 1 ounce batter over the fire, cook 3 minntes ; add Ys pint champagne, 2 doyes, 6 coarsely pounded peppers, Vt blade of mace, V^ bay leaf, cover and cook till reduced to one half. Prepare a Spanish sauce the same as in foregoing recipe ; strain the essence through a napkin, add it to the sauce, cook for a few min- utes, and serve. Olive Sance. — Put % cupful fine-cut prepared olives into the Spanish sauce ; cook 6 minutes, and serve. Another way is to re- move the pits from 12 salted olives, let them lay for 20 minutes in warm water; press the olives back into their natural form; put them into the Spanish sauce ; cook 10 minutes ; add the juice of % lemon, and serve. Balsin Sauce.-^Put 1 cupful raisins in a saucepan ; cover with Vs cupful water, Y^ cupful white wine, and boil 20 minutes. At the same time place a saucepan with 1 tablespoonful butter over the fire ; add 1 fine-cut onion, a little fine-cut ham, and carrot, cook 5 minutes, then add 1 heaping tablespoonful flour ; stir for a few minutes ; add 1 pint boiling water, 1 tablespoonful liquid beef extract, 3 cloves, 1 bay leaf, 6 crushed peppers, 1 blade of mace, 1 even teaspoonful salt, Yi teaspoonful pepper; cook 10 minutes; then strain it into a clean saucepan ; add the raisins, return the saucepan to the fire ; add 1 tablespoonful lemon juice and 1 table- spoonful sugar; cook for a few minutes; then serve with boiled beef -tongue or boiled ham. Polish Sance. — Prepare 1 pint of Spanish sauce ; add 4 ounces finely pounded almonds, 4 ounces raisins, the juice of 1 lemon, 1 teaspoonful sugar, Yt cupful white wine ; boil slowly 20 minutes ; then strain ; if necessary, add little salt. Serve with boiled beef- tongue. Tomato Sance h PAllemande.—Open a can of tomatoes, and turn the contents into a saucepan ; add 1 even teaspoonful salt, Yt tablespoonful butter, 2 teaspoonfuls sugar, and let it cook 30 SAUCES. 95 minutes. Mix 1 teaspoozifal comstaroh with a little cold water, add it to the tomatoes, cook 2 minutes; then strain through a sieye. Mix the yolks of 2 eggs in a saucepan, with 2 tablespoonfuls cold water, add gradually the tomatoes, while stirring constantly ; return the tomatoes for a few minutes to the fire ; heat it to a boil- ing point, but do not allow it to boil ; add Vs gill of cream. Serve at once. Tomato Sauce & la Fran^alse.— Place a small saucepan with 1 tablespoonful butter or poultry fat over the fire ; add 2 table- spoonfuls fine-cut carrots, 1 fine-cut onion, Ys bay leaf, 2 cloves, 1 blade of mace, 6 whole peppers, 1 sprig of thyme ; stir and cook 10 minutes ; add 1 tablespoonf al fiour, and cook 2 minutes ; add 1 can tomatoes, 1 teaspoonf ul salt, 1 even teaspoonf ul peppe

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