onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 1 oz. of butter, ½ an oz. of flour, sugar, salt and pepper.
Method.—Halve the tomatoes, squeeze out the juice, strain and put it aside. Put the prepared tomatoes into a stewpan, add the stock, onion, bouquet-garni, and a little salt and pepper, simmer very gently for 1 hour, then pass through a fine sieve. Melt the butter stir in the flour, cook for 2 or 3 minutes, then add the tomato-pulp and as much of the strained tomato-juice as may be necessary to obtain the desired consistency. Add a pinch of sugar, season to taste make thoroughly hot, and serve.
Time.—About 1¼ hours. Average Cost, 8d. to 10d., in addition to the stock.
283.—TRUFFLE SAUCE. (Fr.—Sauce aux Truffes.)
Ingredients.—3 large truffles, 1 gill of brown sauce, 1 gill of tomato sauce, 1 teaspoonful of anchovy essence, ½ an oz. of fresh butter, about 1 glass of sherry.
Method.—Chop the truffles finely, put them in a small stewpan, cover with sherry, add 1 gill of brown sauce and 1 gill of tomato sauce, boil for a few minutes, finish with a teaspoonful of anchovy essence and the fresh butter.
Time.—From 15 to 20 minutes. Average Cost, 1s. to 1s. 2d.
284.—TURTLE SAUCE. (Fr.—Sauce Tortue.)
Ingredients.—1½ pints of Espagnole sauce, No. 244, made from turtle stock, 1 glass of sherry, 1 teaspoonful of anchovy essence, 1 dessertspoonful of lemon-juice, ½ a teaspoonful of chopped lemon rind, 2 shallots finely chopped. Cayenne pepper to taste.
Method.—Put all the ingredients into a saucepan, and simmer until considerably reduced, then strain, and serve.
Time.—About ½ an hour. Average Cost, 6d. to 8d., without the turtle stock broth.
285.—VENISON SAUCE. (Fr.—Sauce Chevreuil.)
Ingredients.—1 small onion, 1 oz. of lean ham, 1 oz. of butter, ½ a gill of vinegar, 12 crushed peppercorns, 1 bay-leaf, ½ a small minced carrot, a little thyme and chopped parsley, ½ a pint of Espagnole sauce, 1 glass of port wine, 1 dessertspoonful of red currant jelly.
Method.—Mince the onion and the ham, fry them in butter, then add the vinegar, peppercorns, bay-leaf, carrot, and herbs. Cover the saucepan and simmer for 10 minutes. Then add the sauce, wine, and jelly. Cook for 10 minutes, skim and strain. Re-heat, season, and serve.
Time.—From 30 to 35 minutes. Average Cost, 1s. 3d.
