Cookbook:Tomato Sauce Piquante  From Wikibooks, open books for
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Ingredients | Recipes  Tomato Sauce Piquante The rating
parameter for this template is deprecated; use the difficulty
parameter instead Category Italian recipes Servings 2 Time 30
minutes      1. Cut up the ham, onion, carrot, and celery very
finely.   2. Fry them in butter together with the bay leaf,
thyme, clove and peppercorns.   3. Over this pour the vinegar,
and when the liquid is all absorbed, add the Chablis and stock.
4. Then the tomatoes, cut up and strained of all their liquid.
5. Cook this in a covered stew pan and pass it through a sieve,
but see that none of the bay leaf or thyme goes through.   6.
Mix this sauce with an equal quantity of Velute sauce (No. 2) or
Espagnole sauce, (No. 1), let it boil and pass through a sieve
again and at the last add the castor sugar, the juice of half a
lemon, and an ounce of fresh butter.  Another tomato sauce may
be made like this, but use st