Tomato Sauce Piquante
Source and licence
"Tomato Sauce Piquante" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tomato_Sauce_Piquante, revision 4519033), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tomato_Sauce_Piquante&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519033
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 ounce ham
- Butter
- ½ onion
- ½ carrot
- ½ stalk celery
- 1 bay leaf
- 1 sprig thyme
- 1 clove
- 4 peppercorns
- ⅓ cup vinegar
- ½ glass Chablis white wine
- 1 cup stock
- 6 tomatoes, cut up and strained of all their liquid
- Veloute or Espagnole sauce
- 1 tsp castor sugar
- Juice of ½ lemon
- 1 ounce butter
Method
- Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
- Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.
- Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through.
- Mix this sauce with an equal quantity of Veloute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again.
- Add the castor sugar, the lemon juice, and butter.