Cookbook:Neapolitan sauce

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Cookbook | Ingredients | Recipes

Neapolitan Sauce



  1. Fry an onion in butter with some bits of cut-up ham, then pour a glass of Marsala over it, and another of blond of veal, add a sprig of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of mushroom cuttings, and reduce half.
  2. In another saucepan put two cups of Espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence.
  3. Reduce by a third, and add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.
  4. Warm it up in a bain-marie before using.
  5. Enjoy!

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.