54 Sauce Hachée

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Heat 50 g (2 oz) of butter in a pan, add 100 g ( oz) chopped onion and tbs finely chopped, shallot and cook without colour. Moisten with 3 dl (½ pt or U.S. cups) vinegar and reduce by half then add 4 dl (14 fl oz or U.S. cups) Espagnole and dl (5 fl oz or U.S. cup) Tomato Sauce and simmer gently for 5–6 minutes.

Finish the sauce by adding tbs chopped lean ham, tbs small capers, tbs dry Duxelles and ½ tbs chopped parsley.

This sauce which has a similarity to Sauce Piquante is suitable for serving with the same dishes.