Cookbook:Roman Sauce

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Cookbook | Ingredients | Recipes | Sauces | Italian Cuisine

Roman Sauce (Salsa Agro-dolce)

Variant One[edit]

Ingredients[edit]

Procedure[edit]

  1. Mix two spoonfuls of burnt sugar with one of vinegar, and dilute with a little good stock.
  2. Then add two cups of Espagnole sauce, a few stoned raisins, and a few pinocchi (pine nuts) or shredded almonds.
  3. Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.

Variant Two[edit]

Roman Sauce (another way)

Ingredients[edit]

Procedure[edit]

  1. Cut up a small bit of onion, fry it slightly in butter and a little flour, add the juice of a lemon and a little of the peel grated, a bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded almonds or pinocchi, and a tablespoonful of burnt sugar.
  2. Add this to a good Espagnole sauce, and warm it up in a bain-marie.

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.