Cookbook:Roman Sauce

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Roman Sauce (Salsa Agro-dolce)

Variant One

Ingredients

• espagnole sauce (No. 1)
• stock
• burnt sugar
• vinegar
• raisins
• pine nuts or almonds

Procedure

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

Roman Sauce (another way)

Ingredients

• Espagnole sauce
• An onion
• Butter
• Flour
• Lemon
• Herbs
• Nutmeg
• Raisins
• Pine nuts or almonds
• Burnt sugar

Procedure

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.