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Classic
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page 105
317. SAUCE BORDELAISE.
(Red.)
PROPORTIONS.--For five persons:
Echalottes........2.
Butter............1 tablespoonful.
Vinegar...........1 tablespoonful.
Flour.............1 tablespoonful.
Red wine..........1 glassful.
Time.--10 to 15 minutes.
PREPARATION.--Brown in a sauce pan 2 chopped echalottes with 1 tablespoonful
butter; add 1 tablespoonful vinegar; sprinkle over 1 tablespoonful flour; add 1
glassful red wine; let boil for 5 minutes; add a little chopped parsley and pour
over the steaks.
318. SAUCE TOMATE.
TOMATO SAUCE. (Red.)
PROPORTIONS.--For five persons:
Tomatoes............12.
Onions..............2.
Carrots.............2.
Ham (cold boiled)...1 lb.
Butter..............4 tablespoonsful.
Stock...............1 glassful.
Starch..............2 tablespoonful.
Salt and pepper.....To suit the taste.
Cayenne pepper......A little.
Time.--1 1/4 hours.
PREPARATION.--1st. Slice 2 onions and 2 carrots quite fine; cut in dices about 1
lb. cold ham, if you have any cold (this is not indispensable, but gives very
good taste); cook the whole for 5 minutes with 1 tablespoonful butter in quite a
large saucepan. 2d. Clean and slice 12 ripe tomatoes; add them in the sauce pan
with 1 glassful stock, some thyme and laurel, some salt and pepper, and cook the
whole for about 1 hour. 3d. Sift the whole through a sifter and place the pap
obtained in another sauce pan with two tablespoonsful butter; warm, and when
ready to serve add, while stirring, 2 tablespoonsful starch mixed with a little
stock or water. Add a little cayenne pepper and serve apart.
319. SAUCE CREOLLE.
CREOLE SAUCE. (Red.)
PROPORTIONS.--For five persons:
Onions..............2.
Garlic cloves.......2.
Butter..............2 tablesponsful.
Tomatoes............12.
Ham.................1/2 lb.
Cayenne pepper......A little.
Salt and pepper.....To suit the taste.
Time.--1 hour.
PREPARATION.--1st. Chop 2 onions and 2 garlic cloves, which you brown for 5
minutes with 2 tablespoonsful butter. 2d. Add 12 tomatoes
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