25. PROVENCALE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (11)
  1. Cut two ounces of lean part of a ham into very small dice.
  2. Place the diced ham in a small stewpan with two tablespoonfuls of salad-oil, four cloves of garlic, some thyme, a bay-leaf, a spoonful of capers, the pulp of a lemon cut into slices, a good pinch of minionette pepper, and a few parsley stalks.
  3. Stir these ingredients on the stove-fire for five minutes.
  4. Add a small ladleful of reduced brown sauce and a piece of glaze.
  5. Boil the sauce on a quick fire for a few minutes longer.
  6. Pass the sauce through a tammy as you would a purée.
  7. Remove the sauce into a stewpan.
  8. Add a little consommé and set it to boil gently by the side of the stove for a few minutes.
  9. Skim the sauce.
  10. Pour the sauce into a bain-marie.
  11. Finish by adding a little anchovy butter.
Original Text
25. PROVENCALE SAUCE. CUT two ounces of lean part of a ham into very small dice, place them in a small stewpan with two tablespoonfuls of salad-oil, four cloves of garlic, some thyme, a bay-leaf, a spoonful of capers, the pulp of a lemon cut into slices, a good pinch of minionette pepper, and a few parsley stalks; stir these on the stove-fire for five minutes, then add a small ladleful of reduced brown sauce and a piece of glaze. Boil the sauce on a quick fire for a few minutes longer, and then pass it through a tammy as you would a purée; remove it into a stewpan, add a little consommé, and set it to boil gently by the side of the stove for a few minutes; skim it, and pour it into a bain-marie; finish by adding a little anchovy butter.
Notes
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