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À la zingara

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À la zingara
Gypsy sauces from Kühne, Homann, Kania, Ja!, and Kaufland brands
TypeCondiment
Main ingredientsham,tongue,mushroomsandtrufflescombined withtomato sauce,tarragonand sometimesmadeira

InFrench cuisine,à la zingara(lit."gypsy style" ), sometimes spelled asà la singara,[1]is agarnishorsauceconsisting of choppedham,tongue,mushroomsandtrufflescombined withtomato sauce,tarragonand sometimesmadeira.[2][3][4]Additional ingredients may include white wine, cayenne pepper, lemon juice and orangerind.[5][6]The sauce is prepared by cooking the ingredients until the mixturereducesand 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 astomato paste,Hungarianpaprika,bell peppersand sometimes onion.

À la zingara[edit]

À la zingara has sometimes been referred to assingaraandzingara sauce.[3][5]Conversely, à la zingara has also been referred to as separate from zingara sauce, such as in the 2009 bookDictionary of Foodauthored by Charles Sinclair and published byBloomsbury Publishing,[4][a]which has separate entries for à la zingara and zingara sauce, referring to à la zingara as "FranceIn the gypsy style, i.e. with ham, tongue, mushrooms and tomatoes "and zingara sauce as"FranceA 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 usesespagnole sauceand 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 asieve,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[edit]

A collection of commercially availableZigeunersaucenin Germany, October 2020.

Gypsy sauce is asauceordemi-glacesauce used as an ingredient in dishes and as acondiment.[12]The term "zigeuner" has been used in Germany for over a century regarding the sauce.[8][13]Some companiesmass-produceit, includingRemia,Verstegen andUnilever.[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]

Etymology[edit]

See also:Antiziganism § Etymology

The termZigeunerhas been used for over 100 years in Germany in reference to the sauce.[8][13]This term was used in the 1903 bookLe guide culinairewritten byAuguste Escoffier.[19]

History[edit]

Gypsy sauce is used inAustrian,FrenchandGerman cuisine.[8][12][20]

Preparation[edit]

Contemporary gypsy sauce is typically prepared usingtomato paste,Hungarianpaprika,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, smokedtongue,ham, mushrooms,truffles,white wine orMadeira 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]

Production[edit]

Gypsy sauce is commerciallymass-producedby some companies, such asRemia,Verstegen andUnilever,which is marketed under Unilever'sKnorrbrand name.[13][14][15][16][17]

Use in dishes[edit]

Gypsy sauce is used in the preparation ofZigeunerschnitzel,a Germanschnitzeldish.[24][26]

Name controversy[edit]

In August 2013, a group representingRomaniandSintipeoples called for commercial varieties of the sauce to be renamed, stating that use of the wordgypsyis 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 inHanover,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 thecafeteriasof 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 significantbrand recognitionunder this name, and that the wordgypsyhas 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 theGeorge Floyd protests.[28][29][30]

See also[edit]

Notes[edit]

  1. ^TheDictionary of Foodwas also published byA & C Blackin 2005.[9]
  2. ^"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 German)[25]
  3. ^"Zingara zigeunersauce: demi-glace mit Tomatenpüree Madeirawein, Schinkenstreifwen, Champignons, Trüffeln and Pökelzunge"(in German)[12]

References[edit]

  1. ^Tennessee, Society of the Army of the (1877).Report of the Proceedings of the Reunions of the Society of the Army of the Tennessee.p. 124.
  2. ^Senn, C.H. (1908).The Menu Book.Food & Cookery Publishing Agency. p. 209.
  3. ^abEscoffier, A. (1941).The Escoffier Cook Book: A Guide to the Fine Art of Cookery.International Cookbook Series. Crown. p. 432.ISBN978-0-517-50662-2.
  4. ^abcSinclair, C. (2009).Dictionary of Food: International Food and Cooking Terms from A to Z.Bloomsbury Publishing. p. pt1453.ISBN978-1-4081-0218-3.
  5. ^abcRanhofer, C. (1916).The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art.R. Ranhofer. p. 511.
  6. ^The Hotel/motor Hotel Monthly.Clissold Publishing Company. 1916. p. 7.
  7. ^Senn, C. (1915).The Book of Sauces.Applewood Books. p. 92.ISBN978-1-4290-1254-6.
  8. ^abcdefg"Hannover finds 'Gypsy' schnitzel tasteless".The Local.8 October 2013.Retrieved8 April2016.
  9. ^Dictionary of food: international food and cooking terms from A to Z.WorldCat.OCLC61129401.
  10. ^abGouffé, J.; Ronjat, E. (1869).The Royal Cookery Book.Maxtor. p. 349.ISBN978-84-9001-811-8.(subscription required)
  11. ^abFrancatelli, C.E. (1858).The Modern Cook... Eleventh Edition, Carefully Revised, and Considerably Enlarged.Richard Bentley. p. 275.
  12. ^abcdBamps, Jean-Bernard; Lennert, Joachim (1999).Gourmet-Sprachführer Französisch(in German). Hueber Verlag. p. 287.ISBN9783190032723.
  13. ^abcd"Roma boos om zigeunersaus".De Telegraaf(in Dutch). 14 August 2013.Retrieved8 April2016.
  14. ^abc"Zigeunersauce heißt trotz Protesten weiter Zigeunersauce".Focus(in German). 8 October 2013.Retrieved8 April2016.
  15. ^abcde"Roma group: 'Gypsy sauce' is offensive".The Local.15 August 2013.Retrieved8 April2016.
  16. ^ab"Sinti und Roma wollen Zigeunersauce umbenennen lassen".Focus(in German). 15 August 2013.Retrieved8 April2016.
  17. ^ab"Knorr Zigeuner Sauce".Knorr.de.Retrieved8 April2016.
  18. ^abBoulter, Caitlin (December 2015)."Roma Participation in Mainstream Swedish and German Newspaper Discourse"(PDF).Working paper #90.European Centre for Minority Issues.p. 10. Archived fromthe original(PDF)on 4 January 2016.Retrieved8 April2016.
  19. ^Nachrichtenfernsehen, n-tv (14 August 2013)."Sinti und Roma fordern neuen Namen: Ist" Zigeunersauce "rassistisch?".n-tv.de(in German).Retrieved8 April2016.
  20. ^abPohl, Heinz Dieter (2008).Von Apfelstrudel bis Zwetschkenröster.Carl Ueberreuter GmbH. p. 136.ISBN9783800073696.(subscription required)
  21. ^abcMcGavin, Jennifer (1 January 2010)."How to Make Zigeunerschnitzel (German Hot Paprika Sauce)".About Food.Archived fromthe originalon 23 April 2016.Retrieved8 April2016.
  22. ^Spohn, N. (2012).German Food Recipes.Hauser Publishing. p. pt28.ISBN978-1-939534-03-3.
  23. ^abcCurtis, M. (2008).The Practical Vegetarian.AuthorHouse. pp. 102–104.ISBN978-1-4678-6020-8.
  24. ^ab"Schnitzel mania!".Los Angeles Times.15 April 2009.Retrieved8 April2016.
  25. ^Hund, Wulf Dietmar (2000).Zigeunerbilder: Schnittmuster rassistischer Ideologie(in German). Duisburger Institut für Sprach- und Sozialforschung. p. 129.ISBN9783927388741.(subscription required)
  26. ^Oetker Verlag (2013).German Cooking Today.Edel Books. p. pt47.ISBN978-3-7670-1202-8.
  27. ^Heine, Matthias (15 August 2013)."Schmeckt linguistisch gesäubertes Essen besser?".Die Welt(in German).Retrieved8 April2016.
  28. ^"Germany's Knorr Ditches 'Gypsy Sauce' Name".AGENCE FRANCE-PRESSE. 17 August 2020.Retrieved21 August2020.
  29. ^"Neuer Name nach Rassismus-Debatte – Heilbronn: Knorr benennt" Zigeunersauce "um"[New Name after Racism Debate – Heilbronn: Knorr renames "Gypsy Sauce" ].Südwestrundfunk(in German). 17 August 2020. Archived fromthe originalon 21 August 2020.Retrieved7 September2020.
  30. ^"Debatte über rassistische Namen: Knorr benennt Zigeunersauce um"[Debate about Racist Names: Knorr Renames Gypsy Sauce].Die Welt(in German). 16 August 2020.Retrieved7 September2020.

External links[edit]

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