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{{Italic title|reason=[[:Category:French words and phrases]]}} |
{{Italic title|reason=[[:Category:French words and phrases]]}} |
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{{Infobox food |
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| name = À la zingara |
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| image = Zigeuner-Saucen1.jpg |
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| caption = Gypsy sauces from Kühne, Homann, Kania, Ja!, and Kaufland brands |
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| country = |
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| region = |
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| creator = |
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| course = |
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| type = [[Condiment]] |
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| served = |
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| main_ingredient = [[ham]], [[Beef tongue|tongue]], [[edible mushroom|mushrooms]] and [[truffles]] combined with [[tomato sauce]], [[tarragon]] and sometimes [[Madeira wine|madeira]] |
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| variations = |
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| calories = |
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| other = |
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}} |
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In [[French cuisine]], '''''à la zingara''''' ([[French language|lit.]] "gypsy style"), sometimes spelled as '''''à la singara''''',<ref name="Tennessee 1877"/> is a [[garnish (food)|garnish]] or [[sauce]] consisting of chopped [[ham]], [[Beef tongue|tongue]], [[edible mushroom|mushrooms]] and [[truffles]] combined with [[tomato sauce]], [[tarragon]] and sometimes [[Madeira wine|madeira]].<ref name="Senn 1908 p. 209"/><ref name="Escoffier 1941"/><ref name="Sinclair 2009"/> Additional ingredients may include white wine, cayenne pepper, lemon juice and orange [[Peel (fruit)|rind]].<ref name="Ranhofer 1916"/><ref name="Clissold Pub Company 1916"/> The sauce is prepared by cooking the ingredients until the mixture [[reduction (cooking)|reduces]] and thickens.<ref name="Senn 1915"/> This garnish is served with meat such as veal,<ref name="Ranhofer 1916"/> poultry and sometimes eggs. |
In [[French cuisine]], '''''à la zingara''''' ([[French language|lit.]] "gypsy style"), sometimes spelled as '''''à la singara''''',<ref name="Tennessee 1877"/> is a [[garnish (food)|garnish]] or [[sauce]] consisting of chopped [[ham]], [[Beef tongue|tongue]], [[edible mushroom|mushrooms]] and [[truffles]] combined with [[tomato sauce]], [[tarragon]] and sometimes [[Madeira wine|madeira]].<ref name="Senn 1908 p. 209"/><ref name="Escoffier 1941"/><ref name="Sinclair 2009"/> Additional ingredients may include white wine, cayenne pepper, lemon juice and orange [[Peel (fruit)|rind]].<ref name="Ranhofer 1916"/><ref name="Clissold Pub Company 1916"/> The sauce is prepared by cooking the ingredients until the mixture [[reduction (cooking)|reduces]] and thickens.<ref name="Senn 1915"/> This garnish is served with meat such as veal,<ref name="Ranhofer 1916"/> poultry and sometimes eggs. |
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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 à 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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[[File:Zigeuner |
[[File:Zigeuner-Saucen2.jpg|thumb|right|A collection of commercially available ''Zigeunersaucen'' in Germany, October 2020.]] |
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Gypsy sauce is a [[sauce]] or [[demi-glace]] sauce used as an ingredient in dishes and as a [[condiment]].<ref name="GSF-1"/> The term "zigeuner" has been used in Germany for over a century regarding the sauce.<ref name="The Local-2"/><ref name="telegraaf.nl 2013"/> Some companies [[Mass production|mass-produce]] it, including [[Remia]], Verstegen and [[Unilever]].<ref name="telegraaf.nl 2013"/><ref name="Online 2016"/><ref name="The Local 2013"/><ref name="Focus2016-1"/><ref name="Knorr.de"/> Some controversy occurred in 2013 regarding use of the word "gypsy" on the labels of commercial varieties of the sauce and at German public building cafeterias.<ref name="The Local-2"/><ref name="Boulter 2015"/> |
Gypsy sauce is a [[sauce]] or [[demi-glace]] sauce used as an ingredient in dishes and as a [[condiment]].<ref name="GSF-1"/> The term "zigeuner" has been used in Germany for over a century regarding the sauce.<ref name="The Local-2"/><ref name="telegraaf.nl 2013"/> Some companies [[Mass production|mass-produce]] it, including [[Remia]], Verstegen and [[Unilever]].<ref name="telegraaf.nl 2013"/><ref name="Online 2016"/><ref name="The Local 2013"/><ref name="Focus2016-1"/><ref name="Knorr.de"/> Some controversy occurred in 2013 regarding use of the word "gypsy" on the labels of commercial varieties of the sauce and at German public building cafeterias.<ref name="The Local-2"/><ref name="Boulter 2015"/> |
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===Etymology=== |
===Etymology=== |
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{{see also|Antiziganism#Etymology}} |
{{see also|Antiziganism#Etymology}} |
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The term '' |
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."{{in lang|de}}<ref name="Hund 2000"/>}}{{efn|"Zingara zigeunersauce: demi-glace mit Tomatenpüree Madeirawein, Schinkenstreifwen, Champignons, |
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, Trüffeln 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<ref name="telegraaf.nl 2013"/><ref name="Online 2016"/><ref name="The Local 2013"/><ref name="Focus2016-1"/><ref name="Knorr.de"/> |
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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===Name controversy=== |
===Name controversy=== |
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In August 2013, a group representing [[Romani people|Romani]] and [[Sinti]] peoples called for commercial varieties of the sauce to be renamed, stating that use of the word ''gypsy'' is offensive and discriminatory, and has negative connotations.<ref name="The Local 2013"/><ref name="Heine 2015"/> The group requested that five German food companies rename the sauce, suggesting using the name "spicy sauce" or another similar name.<ref name="Online 2016"/><ref name="The Local 2013"/> Authorities in [[Hanover]], Germany issued an internal memo in October 2013 informing city staffers that they should avoid using the term to describe a type of schnitzel served in the [[cafeteria]]s of city-run public buildings, instead calling it "Balkan-style" or "Budapest-style".<ref name="The Local-2"/><ref name="Boulter 2015"/> During this time, food manufacturers essentially opposed renaming the commercial brands of the sauce. The German Association of Culinary Foodstuffs Manufacturers stated through a spokesperson that the sauce has significant [[brand recognition]] under this name, and that the word ''gypsy'' has been used for over 100 years to represent the sauce.<ref name="The Local-2"/> However, in August 2020, companies such as Knorr replaced the name with "Hungarian-style paprika sauce", citing the recent debates about racism, spurred by the [[George Floyd protests]].<ref>{{cite news|title=Germany's Knorr Ditches 'Gypsy Sauce' Name|url=https://www.courthousenews.com/germanys-knorr-ditches-gypsy-sauce-name//|access-date=August 21, 2020|publisher=AGENCE FRANCE-PRESSE|date=August 17, 2020}}</ref><ref>{{cite news |url=https://www.swr.de/swraktuell/baden-wuerttemberg/heilbronn/knorr-heilbronn-zigeunersosse-102.html |website=[[Südwestrundfunk]] |date=August 17, 2020 |title= |
In August 2013, a group representing [[Romani people|Romani]] and [[Sinti]] peoples called for commercial varieties of the sauce to be renamed, stating that use of the word ''gypsy'' is offensive and discriminatory, and has negative connotations.<ref name="The Local 2013"/><ref name="Heine 2015"/> The group requested that five German food companies rename the sauce, suggesting using the name "spicy sauce" or another similar name.<ref name="Online 2016"/><ref name="The Local 2013"/> Authorities in [[Hanover]], Germany issued an internal memo in October 2013 informing city staffers that they should avoid using the term to describe a type of schnitzel served in the [[cafeteria]]s of city-run public buildings, instead calling it "Balkan-style" or "Budapest-style".<ref name="The Local-2"/><ref name="Boulter 2015"/> During this time, food manufacturers essentially opposed renaming the commercial brands of the sauce. The German Association of Culinary Foodstuffs Manufacturers stated through a spokesperson that the sauce has significant [[brand recognition]] under this name, and that the word ''gypsy'' has been used for over 100 years to represent the sauce.<ref name="The Local-2"/> However, in August 2020, companies such as Knorr replaced the name with "Hungarian-style paprika sauce", citing the recent debates about racism, spurred by the [[George Floyd protests]].<ref>{{cite news|title=Germany's Knorr Ditches 'Gypsy Sauce' Name|url=https://www.courthousenews.com/germanys-knorr-ditches-gypsy-sauce-name//|access-date=August 21, 2020|publisher=AGENCE FRANCE-PRESSE|date=August 17, 2020}}</ref><ref>{{cite news |url=https://www.swr.de/swraktuell/baden-wuerttemberg/heilbronn/knorr-heilbronn-zigeunersosse-102.html |website=[[Südwestrundfunk]] |date=August 17, 2020 |title=Neuer Name nach Rassismus-Debatte – Heilbronn: Knorr benennt "Zigeunersauce" um |trans-title=New Name after Racism Debate – Heilbronn: Knorr renames "Gypsy Sauce" |access-date=September 7, 2020 |language=de |archive-date=21 August 2020 |archive-url=https://web.archive.org/web/20200821104953/https://www.swr.de/swraktuell/baden-wuerttemberg/heilbronn/knorr-heilbronn-zigeunersosse-102.html |url-status=dead }}</ref><ref>{{cite news |url=https://www.welt.de/vermischtes/article213645146/Rassismusdebatte-Knorr-benennt-Zigeunersauce-um.html |website=[[Die Welt]] |date=August 16, 2020 |title=Debatte über rassistische Namen: Knorr benennt Zigeunersauce um |language=de |trans-title=Debate about Racist Names: Knorr Renames Gypsy Sauce |access-date=September 7, 2020 }}</ref> |
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==See also== |
==See also== |
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{{reflist|30em|refs= |
{{reflist|30em|refs= |
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<ref name="Ranhofer 1916">{{cite book | last=Ranhofer | first=C. | title=The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art | publisher=R. Ranhofer | year=1916 | url=https://books.google.com/books?id=meJJAQAAMAAJ&pg=PA511 | page=511}}</ref> |
<ref name="Ranhofer 1916">{{cite book | last=Ranhofer | first=C. | title=The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art | publisher=R. Ranhofer | year=1916 | url=https://books.google.com/books?id=meJJAQAAMAAJ&pg=PA511 | page=511}}</ref> |
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<ref name="Gouffé & Ronjat 1869">{{cite book | last1=Gouffé | first1=J. | last2=Ronjat | first2=E. | title=The Royal Cookery Book | publisher=Maxtor | year=1869 | isbn=978-84-9001-811-8 | url=https://books.google.com/books?id=0OrBCQAAQBAJ&pg=PA349 | page=349}} {{ |
<ref name="Gouffé & Ronjat 1869">{{cite book | last1=Gouffé | first1=J. | last2=Ronjat | first2=E. | title=The Royal Cookery Book | publisher=Maxtor | year=1869 | isbn=978-84-9001-811-8 | url=https://books.google.com/books?id=0OrBCQAAQBAJ&pg=PA349 | page=349}} {{subscription required}}</ref> |
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<ref name="Senn 1908 p. 209">{{cite book | last=Senn | first=C.H. | title=The Menu Book | publisher=Food & Cookery Publishing Agency | year=1908 | url=https://books.google.com/books?id=aNYpAAAAYAAJ&pg=PA209 | page=209}}</ref> |
<ref name="Senn 1908 p. 209">{{cite book | last=Senn | first=C.H. | title=The Menu Book | publisher=Food & Cookery Publishing Agency | year=1908 | url=https://books.google.com/books?id=aNYpAAAAYAAJ&pg=PA209 | page=209}}</ref> |
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<ref name="Escoffier 1941">{{cite book | last=Escoffier | first=A. | title=The Escoffier Cook Book: A Guide to the Fine Art of Cookery | publisher=Crown | series=International Cookbook Series | year=1941 | isbn=978-0-517-50662-2 | url=https://books.google.com/books?id=OO7NVyLhiSYC&pg=PA432 | page=432}}</ref> |
<ref name="Escoffier 1941">{{cite book | last=Escoffier | first=A. | title=The Escoffier Cook Book: A Guide to the Fine Art of Cookery | publisher=Crown | series=International Cookbook Series | year=1941 | isbn=978-0-517-50662-2 | url=https://books.google.com/books?id=OO7NVyLhiSYC&pg=PA432 | page=432}}</ref> |
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<ref name="Clissold Pub Company 1916">{{cite book | title=The Hotel/motor Hotel Monthly | publisher=Clissold Publishing Company | issue=v. 24 | year=1916 | url=https://books.google.com/books?id=BV5GAQAAMAAJ&pg=RA2-PA7 | page=7}}</ref> |
<ref name="Clissold Pub Company 1916">{{cite book | title=The Hotel/motor Hotel Monthly | publisher=Clissold Publishing Company | issue=v. 24 | year=1916 | url=https://books.google.com/books?id=BV5GAQAAMAAJ&pg=RA2-PA7 | page=7}}</ref> |
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<ref name="Senn 1915">{{cite book | last=Senn | first=C. | title=The Book of Sauces | year=1915 | isbn=978-1-4290-1254-6 | url=https://books.google.com/books?id=hp82Ay9c-wMC&pg=PA92 | page=92}}</ref> |
<ref name="Senn 1915">{{cite book | last=Senn | first=C. | title=The Book of Sauces | year=1915 | isbn=978-1-4290-1254-6 | url=https://books.google.com/books?id=hp82Ay9c-wMC&pg=PA92 | page=92| publisher=Applewood Books }}</ref> |
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<ref name="McGavin 2010">{{cite web | last=McGavin | first=Jennifer | title=How to Make Zigeunerschnitzel (German Hot Paprika Sauce) | website=About.com Food | date=January 1, 2010 | url=http://germanfood.about.com/od/meatbasedrecipesandmenu/r/zigeuner_sauce.htm | access-date=April 8, 2016}}</ref> |
<ref name="McGavin 2010">{{cite web | last=McGavin | first=Jennifer | title=How to Make Zigeunerschnitzel (German Hot Paprika Sauce) | website=About.com Food | date=January 1, 2010 | url=http://germanfood.about.com/od/meatbasedrecipesandmenu/r/zigeuner_sauce.htm | access-date=April 8, 2016 | archive-date=23 April 2016 | archive-url=https://web.archive.org/web/20160423151457/http://germanfood.about.com/od/meatbasedrecipesandmenu/r/zigeuner_sauce.htm | url-status=dead }}</ref> |
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<ref name="Online 2016">{{cite web | title=Zigeunersauce heißt trotz Protesten weiter Zigeunersauce | website=[[Focus (German magazine)|Focus]] | date=October 8, 2013 | url=http://www.focus.de/politik/deutschland/streit-um-umbenennung-zigeunersauce-heisst-trotz-protesten-weiter-zigeunersauce_aid_1124016.html | language=de | access-date=April 8, 2016}}</ref> |
<ref name="Online 2016">{{cite web | title=Zigeunersauce heißt trotz Protesten weiter Zigeunersauce | website=[[Focus (German magazine)|Focus]] | date=October 8, 2013 | url=http://www.focus.de/politik/deutschland/streit-um-umbenennung-zigeunersauce-heisst-trotz-protesten-weiter-zigeunersauce_aid_1124016.html | language=de | access-date=April 8, 2016}}</ref> |
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<ref name="The Local 2013">{{cite web | title=Roma group: 'Gypsy sauce' is offensive | website=[[The Local]] | date=August 15, 2013 | url=http://www.thelocal.de/20130815/51421 | access-date=April 8, 2016}}</ref> |
<ref name="The Local 2013">{{cite web | title=Roma group: 'Gypsy sauce' is offensive | website=[[The Local]] | date=August 15, 2013 | url=http://www.thelocal.de/20130815/51421 | access-date=April 8, 2016}}</ref> |
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<ref name="Heine 2015">{{cite |
<ref name="Heine 2015">{{cite news | last=Heine | first=Matthias | title=Schmeckt linguistisch gesäubertes Essen besser? | website=[[Die Welt]] | date=August 15, 2013 | url=https://www.welt.de/kultur/article119064954/Schmeckt-linguistisch-gesaeubertes-Essen-besser.html | language=de | access-date=April 8, 2016}}</ref> |
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<ref name="The Local-2">{{cite web | title=Hannover finds 'Gypsy' schnitzel tasteless | website=The Local | date=October 8, 2013 | url=http://www.thelocal.de/20131008/52293 | access-date=April 8, 2016}}</ref> |
<ref name="The Local-2">{{cite web | title=Hannover finds 'Gypsy' schnitzel tasteless | website=The Local | date=October 8, 2013 | url=http://www.thelocal.de/20131008/52293 | access-date=April 8, 2016}}</ref> |
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<ref name="Los Angeles Times 2009">{{cite web | title=Schnitzel mania! | website=[[Los Angeles Times]] | date=April 15, 2009 | url=http://latimesblogs.latimes.com/dailydish/2009/04/schnitzel-mania.html | access-date=April 8, 2016}}</ref> |
<ref name="Los Angeles Times 2009">{{cite web | title=Schnitzel mania! | website=[[Los Angeles Times]] | date=April 15, 2009 | url=http://latimesblogs.latimes.com/dailydish/2009/04/schnitzel-mania.html | access-date=April 8, 2016}}</ref> |
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<ref name="Knorr.de">{{cite web | url=http://www.knorr.de/produkt/detail/260107/knorr-zigeuner-sauce | title=Knorr Zigeuner Sauce | publisher=Knorr.de | access-date=8 April 2016}}</ref> |
<ref name="Knorr.de">{{cite web | url=http://www.knorr.de/produkt/detail/260107/knorr-zigeuner-sauce | title=Knorr Zigeuner Sauce | publisher=Knorr.de | access-date=8 April 2016}}</ref> |
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<ref name="Spohn 2012">{{cite book | last=Spohn | first=N. | title=German Food Recipes | publisher=Hauser Publishing | year=2012 | isbn=978-1-939534-03-3 | url=https://books.google.com/books?id=BrVZ2YkywHMC&pg=PT28 | page=pt28}}</ref> |
<ref name="Spohn 2012">{{cite book | last=Spohn | first=N. | title=German Food Recipes | publisher=Hauser Publishing | year=2012 | isbn=978-1-939534-03-3 | url=https://books.google.com/books?id=BrVZ2YkywHMC&pg=PT28 | page=pt28}}</ref> |
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<ref name="Pohl 2008">{{cite book | title=Von Apfelstrudel bis Zwetschkenröster |author=Pohl, Heinz Dieter | publisher=Carl Ueberreuter GmbH | date=2008 | url=https://books.google.com/books?id=dx4LAQAAMAAJ&q=tr%C3%BCffeln+zigeunersauce | page=136|isbn=9783800073696 }} {{ |
<ref name="Pohl 2008">{{cite book | title=Von Apfelstrudel bis Zwetschkenröster |author=Pohl, Heinz Dieter | publisher=Carl Ueberreuter GmbH | date=2008 | url=https://books.google.com/books?id=dx4LAQAAMAAJ&q=tr%C3%BCffeln+zigeunersauce | page=136|isbn=9783800073696 }} {{subscription required}}</ref> |
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<ref name="GSF-1">{{cite book | title=Gourmet-Sprachführer Französisch | publisher=Hueber Verlag | language=de |author1=Bamps, Jean-Bernard |author2=Lennert, Joachim | date=1999 | url=https://books.google.com/books?id=-CeF5I_1CaUC&q=zingara | page=287| isbn=9783190032723 }}</ref> |
<ref name="GSF-1">{{cite book | title=Gourmet-Sprachführer Französisch | publisher=Hueber Verlag | language=de |author1=Bamps, Jean-Bernard |author2=Lennert, Joachim | date=1999 | url=https://books.google.com/books?id=-CeF5I_1CaUC&q=zingara | page=287| isbn=9783190032723 }}</ref> |
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<ref name="Curtis 2008">{{cite book | last=Curtis | first=M. | title=The Practical Vegetarian | publisher=AuthorHouse | year=2008 | isbn=978-1-4678-6020-8 | url=https://books.google.com/books?id=UEO3A8s2TQsC&pg=PA102 | pages=102–104}}</ref> |
<ref name="Curtis 2008">{{cite book | last=Curtis | first=M. | title=The Practical Vegetarian | publisher=AuthorHouse | year=2008 | isbn=978-1-4678-6020-8 | url=https://books.google.com/books?id=UEO3A8s2TQsC&pg=PA102 | pages=102–104}}</ref> |
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<ref name="telegraaf.nl 2013">{{cite web | title=Roma boos om zigeunersaus | website=[[De Telegraaf]] | date=August 14, 2013 | url=http://www.telegraaf.nl/buitenland/21809755/__Roma_boos_om_zigeunersaus__.html | language=nl | access-date=April 8, 2016}}</ref> |
<ref name="telegraaf.nl 2013">{{cite web | title=Roma boos om zigeunersaus | website=[[De Telegraaf]] | date=August 14, 2013 | url=http://www.telegraaf.nl/buitenland/21809755/__Roma_boos_om_zigeunersaus__.html | language=nl | access-date=April 8, 2016}}</ref> |
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<ref name="Dr. Oetker Verlag 2013">{{cite book | title=German Cooking Today | author= Oetker Verlag| publisher=Edel Books | year=2013 | isbn=978-3-7670-1202-8 | url=https://books.google.com/books?id=W_hRCwAAQBAJ&pg=PT47 | page=pt47}}</ref> |
<ref name="Dr. Oetker Verlag 2013">{{cite book | title=German Cooking Today | author= Oetker Verlag| publisher=Edel Books | year=2013 | isbn=978-3-7670-1202-8 | url=https://books.google.com/books?id=W_hRCwAAQBAJ&pg=PT47 | page=pt47}}</ref> |
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<ref name="Hund 2000">{{cite |
<ref name="Hund 2000">{{cite book | title=Zigeunerbilder: Schnittmuster rassistischer Ideologie | author=Hund, Wulf Dietmar | publisher=Duisburger Institut für Sprach- und Sozialforschung | date=2000 | language=de | url=https://books.google.com/books?id=zFagAAAAMAAJ&q=tr%C3%BCffeln+zigeunersauce | page=129| isbn=9783927388741 }} {{subscription required}}</ref> |
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<ref name="Nachrichtenfernsehen 2013">{{cite web | last=Nachrichtenfernsehen | first=n-tv | title=Sinti und Roma fordern neuen Namen: Ist "Zigeunersauce" rassistisch? | website=n-tv.de | date=August 14, 2013 | url=http://www.n-tv.de/panorama/Ist-Zigeunersauce-rassistisch-article11173236.html | language=de | access-date=April 8, 2016}}</ref> |
<ref name="Nachrichtenfernsehen 2013">{{cite web | last=Nachrichtenfernsehen | first=n-tv | title=Sinti und Roma fordern neuen Namen: Ist "Zigeunersauce" rassistisch? | website=n-tv.de | date=August 14, 2013 | url=http://www.n-tv.de/panorama/Ist-Zigeunersauce-rassistisch-article11173236.html | language=de | access-date=April 8, 2016}}</ref> |
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<ref name="Sinclair 2009">{{cite book | last=Sinclair | first=C. | title=Dictionary of Food: International Food and Cooking Terms from A to Z | publisher=Bloomsbury Publishing | year=2009 | isbn=978-1-4081-0218-3 | url=https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT1453 | page=pt1453}}</ref> |
<ref name="Sinclair 2009">{{cite book | last=Sinclair | first=C. | title=Dictionary of Food: International Food and Cooking Terms from A to Z | publisher=Bloomsbury Publishing | year=2009 | isbn=978-1-4081-0218-3 | url=https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT1453 | page=pt1453}}</ref> |
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[[Category:French cuisine|Zingara, a la]] |
[[Category:French cuisine|Zingara, a la]] |
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[[Category:Food ingredients]] |
[[Category:Food ingredients]] |
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[[Category:Condiments]] |
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[[Category:Name changes due to the George Floyd protests]] |
[[Category:Name changes due to the George Floyd protests]] |
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[[Category:Sauces]] |
[[Category:Sauces]] |
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Gypsy sauces from Kühne, Homann, Kania, Ja!, and Kaufland brands
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| Type | Condiment |
|---|---|
| Main ingredients | ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira |
InFrench cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara,[1] is a garnishorsauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira.[2][3][4] Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind.[5][6] The sauce is prepared by cooking the ingredients until the mixture reduces and thickens.[7] This garnish is served with meat such as veal,[5] poultry and sometimes eggs.
Gypsy sauce (German: Zigeunersauce)[8] may have originated from à la zingara. Gypsy sauce is prepared using many of the same ingredients as à la zingara. Simpler versions of gypsy sauce, including commercial varieties, typically use a lesser amount of ingredients, such as tomato paste, Hungarian paprika, bell peppers and sometimes onion.
À la zingara has sometimes been referred to as singara and zingara sauce.[3][5] 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,[4][a] 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."[4]
An 1869 recipe for blonde veal cutlets with ham à la zingara uses espagnole sauce and ham.[10] 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.[10] An 1858 recipe for veal cutlets à la zingara is similar, with the addition of mushrooms and truffles in the center of the dish surrounding the veal and ham.[11] 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.[11]
Gypsy sauce is a sauceordemi-glace sauce used as an ingredient in dishes and as a condiment.[12] The term "zigeuner" has been used in Germany for over a century regarding the sauce.[8][13] Some companies mass-produce it, including Remia, Verstegen and Unilever.[13][14][15][16][17] Some controversy occurred in 2013 regarding use of the word "gypsy" on the labels of commercial varieties of the sauce and at German public building cafeterias.[8][18]
The term Zigeuner has been used for over 100 years in Germany in reference to the sauce.[8][13] This term was used in the 1903 book Le guide culinaire written by Auguste Escoffier.[19]
Gypsy sauce is used in Austrian, French and German cuisine.[8][12][20]
Contemporary gypsy sauce is typically prepared using tomato paste, Hungarian paprika, bell peppers[21][22][23] and sometimes onion.[15][24] It may be prepared as a spicy-hot sauce.[21] Canned whole or crushed tomatoes are sometimes used.[23] Additional ingredients used in its preparation include onion, garlic, chicken broth, milk, a sweetener such as sugar or honey, salt and pepper.[21][23]
Another preparation of the sauce includes tomato slices or tomato purée, onions, smoked tongue, ham, mushrooms, truffles, white wine or Madeira wine, butter, paprika and pepper,[12][20] 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.[b][c]
Gypsy sauce is commercially mass-produced by some companies, such as Remia, Verstegen and Unilever, which is marketed under Unilever's Knorr brand name.[13][14][15][16][17]
Gypsy sauce is used in the preparation of Zigeunerschnitzel, a German schnitzel dish.[24][26]
In August 2013, a group representing Romani and Sinti peoples called for commercial varieties of the sauce to be renamed, stating that use of the word gypsy is offensive and discriminatory, and has negative connotations.[15][27] The group requested that five German food companies rename the sauce, suggesting using the name "spicy sauce" or another similar name.[14][15] Authorities in Hanover, Germany issued an internal memo in October 2013 informing city staffers that they should avoid using the term to describe a type of schnitzel served in the cafeterias of city-run public buildings, instead calling it "Balkan-style" or "Budapest-style".[8][18] During this time, food manufacturers essentially opposed renaming the commercial brands of the sauce. The German Association of Culinary Foodstuffs Manufacturers stated through a spokesperson that the sauce has significant brand recognition under this name, and that the word gypsy has been used for over 100 years to represent the sauce.[8] However, in August 2020, companies such as Knorr replaced the name with "Hungarian-style paprika sauce", citing the recent debates about racism, spurred by the George Floyd protests.[28][29][30]
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| Sauces |
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| Dips |
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| Pickles and preserves |
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| Spreads and pastes |
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| Oils and liquids |
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| Spices and powders |
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| Salads |
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| Dressings |
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| Ketchups |
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| Mustards |
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| Vinegars |
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| List articles |
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| Accoutrements |
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