From Wikibooks, open books for an open world
|This Cookbook page needs work. Please . See the talk page for discussion regarding improvements.
The following reason was given: measurements needed
- Marsala wine,
- blond of veal (white veal stock),
- bay leaf,
- Espagnole sauce (No. 1),
- tomato sauce,
- game stock or essence.
- 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.
- In another saucepan put two cups of Espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence.
- Reduce by a third, and add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.
- Warm it up in a bain-marie before using.
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.