Roman Sauce I
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
Easy
Ingredients
Everything you'll need to make this recipe
1
2 spoonfuls burnt sugar
2
1 spoonful vinegar
3
Stock
4
2 cups Espagnole sauce (No. 1)
5
A few stoned raisins
6
A few pine nuts or slivered almonds
Instructions
Step-by-step guide to making this recipe
1
Mix burnt sugar with vinegar, and dilute with a little stock.
2
Add Espagnole sauce, raisins, and pine nuts.
3
Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.