CookEat Recipe
Champagne Sauce
A strained ham and vegetable sauce made with sparkling apple cider, demi-glace and tomato sauce.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean shallow heat-safe containers, removing all bones and aromatics. Cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours. Once chilled, measure one gill of the actual finished demi-glace for the cider sauce and keep it refrigerated. Use the demi-glace within forty-eight hours or freeze for longer storage.
Step 5
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 6
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 7
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure half a gill of the actual finished tomato sauce and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 8
Measure the separate one tablespoon melted butter into a saucepan. Add the separate one sliced carrot, separate half a sliced onion, one ounce lean ready-to-eat cooked ham cut into small pieces, the separate one bay leaf, separate one thyme sprig and separate one clove. Gently brown for ten minutes, stirring frequently.
Step 9
Pour in the one pint clear, sweet sparkling hard apple cider and reduce gently until the pan is nearly dry, without scorching.
Step 10
Reheat the reserved one actual gill chilled demi-glace to 165°F. Loosen this measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid. Add all of it to the cider pan with the measured half gill hot tomato sauce and boil for ten minutes, stirring as needed, until the cooked ham is reheated to 165°F. Strain through a clean fine conical strainer, removing the ham and aromatics, and use all this finished sauce promptly.
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