It is a red kitchen sauce and has some piquancy. It is served with spaghetti, eggs, fish and meat, it adds color to the dish.
|S.no||Ingredients||Quantity||Method of Preparation|
|1||Flour||80 g||- Melt the fat in a thick bottomed sauce pan.|
|Brown stock||1 L||- Add the bacon trimmings and mirepoix and add brown stock slightly.|
|2||Butter||80 g||- Add refined flour and stir.|
|3||Dice of Bacon Trimmings||40 g||- Mix in the chopped tomato and tomato puree and allow it to cool.|
|4||Garlic crushed||1 Clove||- Gradually add the stock and stir.|
|5||Tomato puree||100 g||- Add bouquet garnie, wine and stir gradually.|
|6||Tomato chopped||50 g||- Correct seasoning|
|6||Bouquet Garnie||As per required||- Simmer for 1 and half hour|
|White wine||45 ml||- Strain through the chinois or fine strainer|
|8||Seasonings||As per required|
Barbeque sauce,Bertonne sauce, Portugaise sauce
Barbeque sauce: Tomato ketchup, vinegar, sugar and tobascco sauce.
Bretonne sauce: butter, wine and chopped parsley.
Portugaise sauce: Tomato cancasse, red wine and garlic paste.