Tomato Sauce (French)
From 366 menus (1885).
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A historical recipe
366 menus, by Wallace, Chandos Leigh Hunt, Mrs (1885).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut ten or a dozen tomatoes into quarters, and put them into a saucepan with four onions sliced, a little parsley, thyme, one clove, and a quarter of a pound of butter.
- Set the saucepan on the fire, stirring occasionally for three-quarters of an hour.
- Strain the sauce through a horse-hair sieve, and it is then ready for use.
- — (“The Tomato,” by William Iggulden).
- 236.
- Trifles are sweet or savoury.
- Sweet trifles are composed of fresh and dried fruits, stewed and '^ell flavoured and mixed with custard, which is then laid in the trifle dish, over which is piled whipped cream.
- Layers of macaroons, sponge-cake, or jams may be introduced at pleasure ;
- but a good cookery book should be studied before any of the standard trifles can be produced by an amateur, as fancy has introduced and established many varieties.
- Savoury trifles are made in well-oiled paper cases, which can be home-made or purchased.
- These cases are pressed into wooden boxes and are filled with a savoury mince, and baked for a few minutes in a brisk oven.
- They are then sprinkled with bread-crumbs, arranged on a neatly-folded napkin, and sent hot to table.
- 237.
- Truffles (k la Serviette).
- — Thoroughly cleanse and brush the truffles.
- Smear them all over with butter, and line the stewpan with butter.
- Put in the truffles, and cover with milk, add thyme, parsley, cloves, bay-leaves, small onions, and a few sticks of celery cut into short pieces.
- Simmer for an hour, or longer if necessary.
- Turn into an earthenware dish, and when required, remove and well drain the truffles, and serve cold in a neatly-folded napkin.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve
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Colander
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Pastry brush