44. Basic dark red sauce (Type II)
Ingredients::
Bones (veal, pork or mix): 400g, Sunflower oil: 100g, Pork fat: 100g, Margarine: 100g, Carrots: 25g, Celery: 20g, Onion: 30g, Black peppercorns: 0.1g, Dark broth (rec. No. 3): 1600g, Sugar: 5g, Allspice: 0.02g, Bay leaf: 0.002g, Flour: 50g, Tomato paste: 40g
Instructions:
Chop the bones and roast until golden. Add carrots, celery, and onions, and sauté. Add tomato paste and fry, then pour in the broth and add the remaining spices. Simmer for 6–7 hours, then strain.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Кости (телешки/свински) | 400.00 | 400.00 |
| Sunflower oil | 100.00 | 100.00 |
| Свинска мас | 100.00 | 100.00 |
| Margarine | 100.00 | 100.00 |
| Carrots | 25.00 | 20.00 |
| Celery | 20.00 | 18.00 |
| Onion | 30.00 | 25.00 |
| Black pepper | 0.10 | 0.10 |
| Тъмен бульон | 1600.00 | 1600.00 |
| Sugar | 5.00 | 5.00 |
| Бахар | 0.02 | 0.02 |
| Дафинов лист | 0.00 | 0.00 |
| Flour | 50.00 | 50.00 |
| Доматено пюре | 40.00 | 40.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:7.8 , Fats:100.8, Carbohydrates:51.8, Energy value:4946 kcal
Chemical composition per serving (in grams): Proteins:7.8 , Fats:100.8, Carbohydrates:51.8, Energy value:4946 kcal