Sauce Colbert or Butter Colbert

Method

1. Mix 4 ozs fine butter somewhat soft, a table-spoonful glaze of melted meat, but cold, then add parsley, cut tarra- gon, lemon juice, salt and pepper.
2. Tomato sauce.
3. — Here are two methods if fresh tomatoes or preserved tomato mash are used : 1° Brown in butter a gross onion and a finely minced carrot.
4. Adda pinch parsley, thyme and bayleaf, then one minute later a gross spoonful flour.
5. Then put in mixing 2 pounds fresh matured tomatoes, crushed without being cleaned, but remove sticks.
6. Salt pepper and add 3 pieces sugar to avoid acidity.
7. Cover and bake in oven, if possible, for 3/4 hour, stirring two or three times in order to prevent the tomato burning.
8. Strain through very thin tammy.
9. According to use of this sauce, it can be kept as it is, or cleared.
10. Butter it.
11. 2° When we possess only preserved tomato mash, make a little roux with butter, onions and flour.
12. Add the preserved tomatoes (make it clearer with some stock, in case it is too concentrated).
13. Slowly turn until ebullition.
14. Cook 15 or 20 minutesand strain.
15. Butter, season and give desired consistency.
16. Sauce Poivrade (for game).
17. — Toss in some oil garnishings of game.
18. Add a Mirepoix.
19. When all is well brown, pour a madeira glassful vinegar and reduce until the end.
20. Then water with 1/2 pt.
21. half-glaze sauce and 6 tablespoonful Marinade.
22. Add half a dozen grains of pepper, crushed, and slowly cook during one hour, until garnishings of game have given their savour to the sauce.
23. Remove the grease, strain and strongly season, then add a coffeespoonful currant jelly.
24. To terminate the sauce, deglaze with some Marinade the cooking of game and add this.