Tomato Sauce Piquante

• 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

Ingredients for 2 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.

   Stovetop
2. 2

   Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.

3. 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. 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. 5

   Add the castor sugar, the lemon juice, and butter.