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À la zingara has sometimes been referred to as '''singara''' and '''zingara sauce'''.<ref name="Escoffier 1941"/><ref name="Ranhofer 1916"/> Conversely, à la zingara has also been referred to as separate from zingara sauce, such as in the 2009 book ''Dictionary of Food'' authored by Charles Sinclair and published by [[Bloomsbury Publishing]],<ref name="Sinclair 2009"/>{{efn|The ''Dictionary of Food'' was also published by [[A & C Black]] in 2005.<ref name="WorldCat"/>}} which has separate entries for à la zingara and zingara sauce, referring to à la zingara as "''France'' In the gypsy style, i.e. with ham, tongue, mushrooms and tomatoes" and zingara sauce as "''France'' A sauce for veal and poultry made to a variety of recipes and little used."<ref name="Sinclair 2009"/> |
À la zingara has sometimes been referred to as '''singara''' and '''zingara sauce'''.<ref name="Escoffier 1941"/><ref name="Ranhofer 1916"/> Conversely, à la zingara has also been referred to as separate from zingara sauce, such as in the 2009 book ''Dictionary of Food'' authored by Charles Sinclair and published by [[Bloomsbury Publishing]],<ref name="Sinclair 2009"/>{{efn|The ''Dictionary of Food'' was also published by [[A & C Black]] in 2005.<ref name="WorldCat"/>}} which has separate entries for à la zingara and zingara sauce, referring to à la zingara as "''France'' In the gypsy style, i.e. with ham, tongue, mushrooms and tomatoes" and zingara sauce as "''France'' A sauce for veal and poultry made to a variety of recipes and little used."<ref name="Sinclair 2009"/> |
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An 1869 recipe for blonde veal cutlets with ham à la zingara uses [[espagnole sauce]] and ham.<ref name="Gouffé & Ronjat 1869"/> The espagnole sauce is cooked with the veal, and then later the fat is skimmed from the sauce, which is then run through a [[sieve]], after which it is served with the dish.<ref name="Gouffé & Ronjat 1869"/> An 1858 recipe for veal cutlets |
An 1869 recipe for blonde veal cutlets with ham à la zingara uses [[espagnole sauce]] and ham.<ref name="Gouffé & Ronjat 1869"/> The espagnole sauce is cooked with the veal, and then later the fat is skimmed from the sauce, which is then run through a [[sieve]], after which it is served with the dish.<ref name="Gouffé & Ronjat 1869"/> An 1858 recipe for veal cutlets a la zingara is similar, with the addition of mushrooms and truffles in the center of the dish surrounding the veal and ham.<ref name="Francatelli 1858"/> After the meats are cooked and plated, The espagnole sauce is cooked in the pan the veal was cooked in, lemon juice and cayenne pepper are added, and then the sauce is poured over the cutlets.<ref name="Francatelli 1858"/> |
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==Gypsy sauce== |
==Gypsy sauce== |
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===Etymology=== |
===Etymology=== |
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{{see also|Antiziganism#Etymology}} |
{{see also|Antiziganism#Etymology}} |
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The term ''Zigeuner'' has been used for over 100 years in Germany in reference to the sauce.<ref name="The Local-2"/><ref name="telegraaf.nl 2013"/> This term was used in the 1903 book ''[[Le guide culinaire]]'' written by [[Auguste Escoffier]] |
The term ''Zigeuner'' has been used for over 100 years in Germany in reference to the sauce.<ref name="The Local-2"/><ref name="telegraaf.nl 2013"/> This term was used in the 1903 book ''[[Le guide culinaire]]'' written by [[Auguste Escoffier]]<ref name="Nachrichtenfernsehen 2013"/> |
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===History=== |
===History=== |
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Contemporary gypsy sauce is typically prepared using [[tomato paste]], Hungarian [[paprika]], [[bell pepper]]s<ref name="McGavin 2010"/><ref name="Spohn 2012"/><ref name="Curtis 2008"/> and sometimes onion.<ref name="The Local 2013"/><ref name="Los Angeles Times 2009"/> It may be prepared as a spicy-hot sauce.<ref name="McGavin 2010"/> Canned whole or crushed tomatoes are sometimes used.<ref name="Curtis 2008"/> Additional ingredients used in its preparation include onion, garlic, [[chicken broth]], milk, a sweetener such as sugar or honey, salt and pepper.<ref name="McGavin 2010"/><ref name="Curtis 2008"/> |
Contemporary gypsy sauce is typically prepared using [[tomato paste]], Hungarian [[paprika]], [[bell pepper]]s<ref name="McGavin 2010"/><ref name="Spohn 2012"/><ref name="Curtis 2008"/> and sometimes onion.<ref name="The Local 2013"/><ref name="Los Angeles Times 2009"/> It may be prepared as a spicy-hot sauce.<ref name="McGavin 2010"/> Canned whole or crushed tomatoes are sometimes used.<ref name="Curtis 2008"/> Additional ingredients used in its preparation include onion, garlic, [[chicken broth]], milk, a sweetener such as sugar or honey, salt and pepper.<ref name="McGavin 2010"/><ref name="Curtis 2008"/> |
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Another preparation of the sauce includes tomato slices or tomato purée, onions, smoked [[tongue#As food|tongue]], ham, mushrooms, [[truffle]]s, white wine or [[Madeira wine]], butter, paprika and pepper,<ref name="GSF-1"/><ref name="Pohl 2008"/> which is very similar to the preparation of à la zingara. The simpler preparation of the sauce may have originated from the more complex à la zingara sauce.{{efn|"Die mit Paprika und Tomaten angerührte Zigeunersoße der fast foodindustrie unterscheidet sich erheblich von den Schlemmereien à la zingara vergangener Zeiten, bei denen zu dieser Zubereitungsart Trüffeln gehörten." |
Another preparation of the sauce includes tomato slices or tomato purée, onions, smoked [[tongue#As food|tongue]], ham, mushrooms, [[truffle]]s, white wine or [[Madeira wine]], butter, paprika and pepper,<ref name="GSF-1"/><ref name="Pohl 2008"/> which is very similar to the preparation of à la zingara. The simpler preparation of the sauce may have originated from the more complex à la zingara sauce.{{efn|"Die mit Paprika und Tomaten angerührte Zigeunersoße der fast foodindustrie unterscheidet sich erheblich von den Schlemmereien à la zingara vergangener Zeiten, bei denen zu dieser Zubereitungsart Trüffeln gehörten."{{in lang|de}}<ref name="Hund 2000"/>}}{{efn|"Zingara zigeunersauce: demi-glace mit Tomatenpüree Madeirawein, Schinkenstreifwen, Champignons, Trüffelen and Pökelzunge" {{in lang|de}}<ref name="GSF-1"/>}} |
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===Production=== |
===Production=== |
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Gypsy sauce is commercially [[Mass production|mass-produced]] by some companies, such as [[Remia]], Verstegen and [[Unilever]], which is marketed under Unilever's [[Knorr (brand)|Knorr]] brand name |
Gypsy sauce is commercially [[Mass production|mass-produced]] by some companies, such as [[Remia]], Verstegen and [[Unilever]], which is marketed under Unilever's [[Knorr (brand)|Knorr]] brand name<ref name="telegraaf.nl 2013"/><ref name="Online 2016"/><ref name="The Local 2013"/><ref name="Focus2016-1"/><ref name="Knorr.de"/> |
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===Use in dishes=== |
===Use in dishes=== |
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