22. Tomata, Or Love-Apple Sauce

Procure a dozen fine ripe tomatas, and, having first picked off the stalks, extract the seeds and watery parts, by squeezing them separately in the hand; then place them in a stewpan, containing four ounces of raw ham cut into dice, a few shalots, a bay-leaf, and thyme, fried in a little butter until they become brown; put the tomatas with these on the fire until they are melted; then, after having passed them through the tammy into a puree, mix the produce with a little Veloute sauce, a small piece of glaze, and a little consomme; stir the sauce on the fire till it boils, and then set it by the side of the stove to continue boiling gently, that it may clear itself; skim it thoroughly, and pour it into a bain-marie for use.

It is, perhaps, needless to observe, that, when the ready-prepared tomata sauce, as sold by oilmen, is used, as must be the case when tomatas are not in season, it will be necessary only to attend to the latter part of the foregoing directions.

23. Perigueux Sauce

Chop six or eight truffles exceedingly fine, put them into a stewpan with two glasses of white wine, a little lean ham, some thyme, and a bay-leaf; set these to boil gently on the stove-fire for a few minutes, then add a ladleful of brown sauce and a little consomme; stir the sauce on the fire till it boils, and then set it by the side to clear itself; skim it well, take out the ham, the bay-leaf, the thyme, and, after reducing it to a proper consistency, pour it into a bain-marie for use.

Just before dinner-time, add a small piece of butter, to soften the flavor.

24. Lyonnaise Sauce

Peel four Portugal onions, cut them in halves, trim off the ends, so as to leave the onions an inch and a half thick; slice them across, that the pieces may separate at the junction of the several folds, or layers, of the onion; fry them in a deep sauta-pan, in half a pint of salad-oil; as soon as they assume a fine light color, drain them on a hair-sieve, and afterward lay them on a napkin, in order to extract all the oil ; after which put them into a small stewpan, with a good pinch . of minionette pepper, a very small ladleful of reduced brown sauce, and a piece of glaze; set the sauce to boil gently for a quarter of an hour, and finish by adding a little lemon-juice.

25. Provencale Sauce

Cut two ounces of the lean part of a ham into very small dice, place them in a small stewpan, with two tablespoonsful of salad-oil, four cloves of garlic, some thyme, a bay-leaf, a spoonful of capers, the pulp of a lemon cut into slices, a good pinch of minionette pepper, and a few parsley stalks; stir these on the stove-fire for five minutes, then add a small ladleful of reduced brown sauce, and a piece of glaze. Boil the sauce on a quick fire for a few minutes longer, and then pass it through a tammy as you would a puree; remove it into a stewpan, add a little consomme, and set it to boil gently by the side of the stove for a few minutes, skim it, and pour it into a bain-marie, finish by adding a little anchovy butter.