À la zingara

In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs.

Gypsy sauce (German: Zigeunersauce) 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. 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, 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."

An 1869 recipe for blonde veal cutlets with ham à la zingara uses espagnole sauce and ham. 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. 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. 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.

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