French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett).
- Lebour-Fawsett, Emilie, Madame.
- Date:
- 1890
Licence: Public Domain Mark
Credit: French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett). Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![then, the sauce will be acid and never velvety, the pulp will always divide from the gravy, which must never be); cut up into four pieces one onion ; add a bouquet; a clove; some stock (enough to cover your tomatoes); if you have none put water (cold); a little pepper (whole) and salt; and let it boil, taking care to shake it often so that it does not stick to the bottom ; when it is all well melted down pass the whole through a sieve, or a colander fine enough not to let the pips pass through; mind you press very hard with a wooden spoon so that the whole pulp passes through ; what remains in the colander must be quite dry ; be careful to scrape up what remains sticking to the under part of the sieve, for that is the thickest and best part of the tomatoes. Careless cooks always neglect to do this, and therefore a great deal of the tomatoes goes to waste. Emince de Bgeuf A la Sauce Tomate. [Slices of roast or boiled beef with tomato sauce.] Put two ounces of butter in your stew-pan with a teaspoonful of flour, stir up quickly with a wooden spoon, and when well mixed together, but not brown, pour out all your sauce in it by degrees, stirring it gently on a gentle fire ; add two or three spoonfuls of the gravy from the day before, if any has been saved; if not, add some very good stock ; when on the point of simmering put in your slices of meat, which must be at least half an inch think; cover it up ; put something heavy on your lid? and let it simmer a whole hour, neither](https://iiif.wellcomecollection.org/image/b21524671_0042.jp2/full/800%2C/0/default.jpg)
