Ingredients

Method

1. Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
2. Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.
3. Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through.
4. 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.
5. Add the castor sugar, the lemon juice, and butter.

Notes

• Another tomato sauce may be made like this, using stock instead of vinegar and leaving out the lemon juice and sugar.

Categories

• Recipes using tomato
• Italian recipes
• Recipes for sauces and condiments
• Recipes for pasta sauce
• Recipes using ham
• Recipes using bay leaf
• Recipes using superfine sugar
• Recipes using butter
• Recipes using carrot
• Recipes using celery
• Recipes using lemon juice
• Recipes using clove
• Recipes using broth and stock