Tomato Sauce Andalouse, a la Conde, a la Parisienne

Wash and cut in halves, four pounds of tomatoes, press them well to extract all their juice and seeds, then put the pulps into a saucepan with four ounces of minced onions, three bay leaves and as much thyme, four ounces of green peppers finely shredded, two ounces of mushroom parings, one clove of garlic, four ounces of ham, one pinch of saffron leaves, one small coffeespoonful of mignonette and one pint of espagnole (No. 414); let the whole cook for twenty minutes; then strain the sauce through a tammy (No. 159), and stir into it at the last moment two ounces of fresh butter.

A la Conde.—Fry eight ounces of minced onions in two ounces of butter, add four pounds of very ripe tomatoes cut in halves, and the juice and seeds extracted, three bay leaves and as much thyme; also some cayenne pepper. Let the whole cook on a slow fire, then drain and strain through a sieve, return the sauce to the saucepan, adding one pint of espagnole (No. 414), reduce it to a proper consistency, and stir into it two tablespoonfuls of meat glaze (No. 401) just before serving.

Parisienne.—Have in a saucepan two ounces of chopped mushrooms with a teaspoonful of chopped parsley, a small crushed clove of garlic and two shallots, both finely minced, two ounces of bacon cut in dice, three bay leaves, the same quantity of thyme, a teaspoonful of whole peppers, salt, and four pounds of tomatoes, cut in halves, and their juice and seeds well extracted; also one pint of moistening (No. 189). Let this all cook for twenty minutes, drain and strain through a sieve, add to the puree one pint of veloute (No. 415), one pint of onion puree (No. 723), four tablespoonfuls of meat glaze (No. 401) and two ounces of fine butter. Before serving be assured that the sauce is seasoned properly.