Mix well, add a
teaspoonful of finely chopped tarragon and boil for two minutes.
No. 9. Tomato Sauce
Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic,
spices.
Broil three tomatoes, skin them and mix them with a tablespoonful
of chopped ham, half an onion, salt, a dessert-spoonful of oil, a
little pounded spice and basil. Then boil and pass through a
sieve. Whilst the sauce is boiling, put in a clove of garlic with
a cut, but remove it before you pass the sauce through the sieve.
No. 10. 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.
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