Cookbook:Neapolitan Sauce

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Neapolitan Sauce
CategorySauce recipes

Cookbook | Ingredients | Recipes

Neapolitan sauce refers to a tomato-based sauce derived from those in Italian cuisine.

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.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Fry the chopped onion in a saucepan of butter with the ham.
  2. Add the marsala wine and blond of veal.
  3. Add the thyme, bay leaf, peppercorns, clove, and mushroom. Cook until reduced by half.
  4. In another saucepan heat the Espagnole sauce, tomato sauce, and game stock or essence. Cook until reduced by a third.
  5. Add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.
  6. Warm it up in a bain-marie before using.