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- Marsala wine
- Blond of veal
- Bay leaf
- Espagnole sauce
- 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 (480ml) of Espagnole sauce, one cupful of tomato sauce, and half a cup of game stock or essence. Reduce 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.