Take 3 chopped shallots, put them in a stew-pan with a tablespoonful of olive oil, salt, pepper, a dash of ground ginger, a very little ground nutmeg. Let the shallots take a good colour without burning; add 6 tomatoes skinned and all the pits well squeezed out. Let them cook very gently until all the moisture has disappeared. They should take the consistency of jam.
This sauce may be eaten hot or cold.
ANOTHER TOMATO SAUCE
Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan with 1 cup of stock; salt and pepper, a bit of tarragon, laurel thyme, parsley, a chopped onion, and a dash of cinnamon. Cook until the moisture has disappeared, then pass through a sieve. Prepare a white thickening with 1 oz. of butter, the same of flour. Add the purée of tomatoes to it; thin the sauce with stock. Let it cook 10 to 15 minutes and finish with a pinch of sugar and 1 oz. of butter.
MUSTARD SAUCE
Two tablespoons of butter, 1½ tablespoons of flour, 1 cup of scalded milk, ¼ teaspoon of salt, ½ teaspoon of mustard, ½ teaspoon of vinegar.
Blend the butter and flour in a saucepan and pour on the milk little by little, then add the salt, mustard, and vinegar.
A spoonful of mixed capers is sometimes added.