Sauce Tomate

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (16)
Instructions (13)
  1. Stalk and halve 2lbs. of good, well coloured tomatoes, and place them in a largish sauce-pan with a bouquet of herbs, a small teaspoonful of salt, half a one of pepper, and a full gill of water.
  2. Bring this gently to the boil, and simmer slowly for forty minutes, stirring it constantly and gently with a very clean, or new, wooden spoon, to prevent its catching.
  3. Rub it all through a wire sieve.
  4. Mix it with one-third of a pint of thin brown sauce, and let it cook together for fifteen or twenty minutes longer, stirring it constantly.
  5. If too thick, add a little more thin sauce; if too thin, boil up sharply to reduce it.
Using Canned Tomatoes
  1. This sauce may be made with canned tomatoes simply pulped through a sieve and cooked for twenty minutes with the brown sauce.
  2. A drop or two of carmine is permissible in this case, as the great beauty of this sauce is its rich colour, and for this canned tomatoes are not always sufficient.
Serving Suggestions and Derivatives
  1. This will be found rather thicker than the ordinary tomato sauce, but in France it is almost invariably served as a sort of purée, like the purée Soubise, there used instead of our onion sauce.
  2. It should taste very strongly of tomato, and, therefore, brown sauce is better with it than the highly spiced and flavoured espagnole, which would almost overpower the proper tomato taste.
  3. This tomato sauce is often mixed with Portugaise and other sauces for use with braised and broiled beef.
  4. When cold, is mixed with mayonnaise sauce in equal parts, adding a dash of lemon juice or tarragon vinegar, when it becomes Sauce Tomate à la mayonnaise.
  5. Or with equal parts of tarragon sauce, with the addition of a little chopped green tarragon and a few drops of tarragon vinegar, when it is known as Sauce Maximilien.
  6. The derivatives from espagnole sauce are many, and include most of the more delicate and expensive brown sauces of the French cuisine.
Original Text · last edited 4 days ago
Sauce Tomate.—Stalk and halve 2lbs. of good, well coloured tomatoes, and place them in a largish sauce-pan with a bouquet of herbs, a small teaspoonful of salt, half a one of pepper, and a full gill of water; bring this gently to the boil, and simmer slowly for forty minutes, stirring it constantly and gently with a very clean, or new, wooden spoon, to prevent its catching; then rub it all through a wire sieve, and mix it with one-third of a pint of thin brown sauce, and let it cook together for fifteen or twenty minutes longer, stirring it constantly. If too thick, add a little more thin sauce; if too thin, boil up sharply to reduce it. This sauce may be made with canned tomatoes simply pulped through a sieve and cooked for twenty minutes with the brown sauce. A drop or two of carmine is permissible in this case, as the great beauty of this sauce is its rich colour, and for this canned tomatoes are not always sufficient. This will be found rather thicker than the ordinary tomato sauce, but in France it is almost invariably served as a sort of purée, like the purée Soubise, there used instead of our onion sauce. It should taste very strongly of tomato, and, therefore, brown sauce is better with it than the highly spiced and flavoured espagnole, which would almost overpower the proper tomato taste. This tomato sauce is often mixed with Portugaise and other sauces for use with braised and broiled beef; and, when cold, is mixed with mayonnaise sauce in equal parts, adding a dash of lemon juice or tarragon vinegar, when it becomes Sauce Tomate à la mayonnaise; or with equal parts of tarragon sauce, with the addition of a little chopped green tarragon and a few drops of tarragon vinegar, when it is known as Sauce Maximilien. The deriva-tives from espagnole sauce are many, and include most of the more delicate and expensive brown sauces of the French cuisine.
Notes
—