Cookbook:Tomato Sauce Piquante

Ingredients

 * 1 ounce ham
 * Butter
 * ½ onion
 * ½ carrot
 * ½ stalk celery
 * 1 bay leaf
 * 1 sprig thyme
 * 1 clove
 * 4 peppercorns
 * ⅓ cup vinegar
 * ½ glass Chablis white wine
 * 1 cup stock
 * 6 tomatoes, cut up and strained of all their liquid
 * Veloute or Espagnole sauce
 * 1 tsp castor sugar
 * Juice of ½ lemon
 * 1 ounce butter

Procedure

 * 1) Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.
 * 2) Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.
 * 3) Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through.
 * 4) Mix this sauce with an equal quantity of Veloute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again.
 * 5) Add the castor sugar, the lemon juice, and butter.

Notes, tips, and variations

 * Another tomato sauce may be made like this, using stock instead of vinegar and leaving out the lemon juice and sugar.