Tomato sauce piquante

Tomato Sauce Piquante

Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme, cloves,
peppercorns, vinegar, Chablis, stock, tomatoes, Velute or Espagnole sauce,
castor sugar, lemon.

Cut up an ounce of ham, half an onion, half a carrot, half a stick of celery
very fine, and fry them in butter together with a bay leaf, a sprig of
thyme, one clove and four peppercorns. Over this pour a third of a cup of
vinegar, and when the liquid is all absorbed, add half a glass of Chablis
and a cup of stock. Then add six tomatoes cut up and strained of all their
liquid. Cook this in a covered stewpan and pass it through a sieve, but see
that none of the bay leaf or thyme goes through. Mix this sauce with an
equal quantity of Velute sauce (No. 2) or Espagnole sauce, (No. 1), let it
boil and pass through a sieve again and at the last add a teaspoonful of
castor sugar, the juice of half a lemon, and an ounce of fresh butter.
(Another tomato sauce may be made like this, but use stock instead of
vinegar and leave out the lemon juice and sugar.)

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