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Recipe Ingredients
6 tomatoes
1oz ham
½ a carrot
½ an onion
½ stick celery
1oz butter plus some for frying
1 bay leaf
1 sprig thyme
1 clove
4 peppercorns
Third of a cup of vinegar
1 cup stock
½ a glass of Chablis
Espagnole or velouté sauce
1 teaspoonful superfine sugar
½ a lemon
Preparation and cooking instructions
Begin by finely chopping the ham, the onion, the carrot
and the celery. Then, in a non-reactive fry pan, fry them
in butter together with the bay leaf, the thyme, the clove
and the peppercorns. Now over this pour the vinegar, and when
all the liquid is absorbed, add the stock and the Chablis.
Next chop and strain the tomatoes then add these to the other
ingredients in the fry pan.
After this transfer to a stew pan, cover and cook. Then when
cooked remove the bay leaf and the thyme and pass the sauce
through a sieve. Next mix the sauce with an equal quantity
of Espagnole or Velouté sauce, boil again and again
pass through a sieve. Lastly add the superfine sugar, the
juice of the lemon and the butter.
(Alternatively use stock instead of vinegar and omit the
lemon juice and the sugar.)
Simple recipes and cooking ideas :
Spicy Tomato Sauce
From cheffee.com
Back to Recipes for Chicken & Turkey
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