Sauces in French Cuisine. Romeo Brodmann

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      Puree de Tomate (Tomato Puree)

      Purée de Tomate as described in the recipes of this book has nothing in common with tomato puree or tomato paste that you will find in grocery stores, even if they bear the same name. The recipe given below demonstrates what is meant by Purée de Tomate. Commercial tomato puree or tomato paste might possibly be used to prepare brown sauces. Never add it to round off a sauce that has already been prepared because it would be too concentrated (and too crude in taste).

      Ingredients for 1 l (1 3/4 pt or 4 1/2 U.S. cups)

      1500 g (3 1/2 lb) tomatoes, peeled and cored, cut in cubes

      100 ml (3 1/2 fl oz or 1/2 U.S. cups) water

      spices: salt, 2 g (1/2 tsp)/l

      Preparation

      Bring water to the boil, add tomatoes and bring to the boil slowly while stirring constantly. Reduce tomatoes over low heat until just about a maximum of 1 l (1 3/4 pt or 4 1/2 U.S. cups) is left. Puree in a blender and pass through cheesecloth with wooden spatula. Possibly reduce to the desired texture on heat.

      Glace de Viande Brune – Meat Glaze

      Glace de Viande Brune is based upon Fond de Veau Brun. Glaze is strongly reduced stock. Its preparation is always the same, be it for Glace de Viande Blonde or Brune, Glace de Poisson or Glace de Volaille. The reduction process not only includes the condensation of aromas, but also of the gelatinous substances, which is why glazes that have cooled down are rather solid in texture.

      1. Bring the Fond de Veau Brun to the boil. Skim and degrease frequently while reducing the stock to 1/4 of its original volume. Depending on taste, it can be reduced to 1/10.

      2. Pass the Glace de Viande Brune thus produced through a very fine sieve.

      3. Return to the pot and bring to the boil once again.

      4. Pour Glace for example into a preserving jar.

      5. Close jar and store in refrigerator.

      6. That way, Glace de Viande can be stored in portions and used when needed.

      1. Bring the Fond de Veau Brun to the boil. Skim and degrease frequently while reducing the stock to 1/4 of its original volume. Depending on taste, it can be reduced to 1/10.

      2. Pass the Glace de Viande Brune thus produced through a very fine sieve.

      3. Return to the pot and bring to the boil once again.

      4. Pour Glace for example into a preserving jar.

      5. Close jar and store in refrigerator.

      6. That way, Glace de Viande can be stored in portions and used when needed.

      THICKENING AGENTS

      Thickening agents have three functions to improve consistency (depending on the thickening agent). Their first task is to bind and thicken liquids, as the name suggests. Their second task is to round off the sauce’s taste. Their third task is to make the sauce smoother and creamier.

Farine (Flour)

      Thickening СКАЧАТЬ