Remove the seeds from the tomatoes. Stew them with the onion, ham and clove in an enamel sauce-pan until well cooked. Rub through a tammy. Return to the sauce-pan. Add the gravy and brown roux (see [p. 12]). Simmer for quarter of an hour.
Hot Sauces for Fowls, Ducks, Rabbits, etc.
| PAGE | |
|---|---|
| [Apple Sauce] | [126] |
| [Béchamel Sauce] | [126] |
| [Bread Sauce] | [127] |
| [Celery Sauce] | [127] |
| [Gooseberry Sauce] | [128] |
| [Lemon Sauce] | [128] |
| [Parsley Sauce] | [129] |
| [Sauce à la Reine] | [129] |
| [White Sauce] | [130] |
Apple Sauce
Set the required quantity of sour apples, pared, cored and sliced, in a small pan inside a large sauce-pan containing boiling water. Let the water boil quickly until the apples are done. Mash them and add sugar to taste.
Or,
Pare, quarter and remove the core of several sour apples. Put them a sauce-pan with a little water. Boil up quickly. Do not stir until cooked. Then add sugar and mash.
Béchamel
1 lb. veal
2 slices ham
2 pints water
¹⁄₄ lb. mushrooms
1 onion
Bouquet of herbs
5 table-spoons white roux
1 pint of cream
Slice the veal, ham, mushrooms and onion and stew them gently for an hour and a half in the water. Thicken with the roux (see [p. 12]). Add the cream. Boil for two or three minutes, stirring continually. Strain.