150 Sauce Solferino

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Squeeze the liquid firmly from 1 kg ( lb) very ripe tomatoes, then pass through a clean cloth. Reduce the resultant liquid to a thick syrupy consistency and add 100 g ( oz) melted Meat Glaze, a touch of Cayenne and the juice of half a lemon. Work this into a sauce, away from the heat, by whisking in 100 g ( oz) Maître d’Hôtel Butter to which has been added a little chopped tarragon and 100 g ( oz) Shallot Butter.

This sauce is an excellent accompaniment for all grilled meats.