NO PHOTO
Ingredients
ServingsOriginal: Serves 2
- ham1 oz
- butter
- onion1/2
- carrot1/2
- celery1/2 stalk
- bay leaf1
- thyme1 sprig
- cloves1
- peppercorns4
- vinegar1/3 cup
- white wine, Chablis1/2 glass
- stock1 cup
- tomato, cut up; all liquid strained off6
- Velouté or Espagnole sauce, or Espagnole sauce
- caster sugar1 tsp
- lemon juice1/2
- butter1 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.
