Tomato Sauce (Sauce aux Tomates)

Ingredients

• 2 oz. butter
• 1 oz. rice flour
• 5 or 6 tomatoes
• 1 oz. lean ham
• ½ pt. stock
• Pepper
• salt
• A small piece of carrot
• celery
• turnip
• onion
• A sprig of thyme
• marjoram
• parsley
• A squeeze of lemon juice
• 1 lump of sugar

Method

1. 1

   Melt the butter in a small stewpan, put into it the ham and vegetables cut in small pieces, and fry them for a few minutes.

2. 2

   Wipe the tomatoes, and cut them in slices on a plate.

3. 3

   Add them next to the saucepan with the rice flour, and mix well.

4. 4

   Pour in the stock, and stir until boiling.

5. 5

   Season to taste with pepper and salt, and simmer slowly for at least half an hour, stirring occasionally.

6. 6

   If the sauce becomes too thick, add more stock.

7. 7

   Strain through a fine strainer, hair sieve, or tammy; reheat, and add a squeeze of lemon juice and a lump of sugar.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 296. The excerpt below is the record exactly as published.

A squeeze of lemon juice. White pepper, salt. Melt the butter in a small lined saucepan, and mix in the flour smoothly with a wooden spoon. Cook for a minute or two over the fire without browning, then draw the pan to the side and pour in the stock or milk. Return to the fire, and stir constantly until boiling. Break the shrimps into small pieces with a fork, and add them with white pepper and salt to taste. Add the lemon juice just before serving. Note. — A better sauce can be made by adding a little shrimp butter (Recipe 771) and 1 or 2 table- spoonfuls of cream. A plainer sauce may be made by simply adding a little bottled shrimp essence to a white fish sauce. 701. Sauce Piquante \ pt. brown sauce. | gill vinegar. 1 tea-sp. chopped shallot 1 table-sp. chopped capers. 1 table-sp. chopped gherkin. 1 dessert-sp. chopped parsley. Put the vinegar, shallot, capers, and gherkin into a saucepan, and simmer over the fire until the shallot is cooked and the vinegar is reduced to hah the quantity. Pour in the brown sauce, and bring to the boil. Add more seasoning if necessary, and the parsley just before serving. Serve with boiled mutton, veal, calf’s head, or any meat that is wanting in taste. 705. Tomato Sauce § oz. butter. | oz. rice flour. 5 or 6 tomatoes. 1 oz. lean ham. £ pt. stock. Pepper and salt. (Sauce aux Tomates) A small piece of carrot, celery, turnip, onion. A sprig of thyme, mar- joram, and parsley. A squeeze of lemon juice. 1 lump of sugar

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