Cookbook:Roman Sauce I
(Redirected from Cookbook:Roman Sauce)
| Roman Sauce I | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Sauces | 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]
- 2 spoonfuls burnt sugar
- 1 spoonful vinegar
- Stock
- 2 cups Espagnole sauce (No. 1)
- A few stoned raisins
- A few pine nuts or slivered almonds
Procedure[edit | edit source]
- Mix burnt sugar with vinegar, and dilute with a little stock.
- Add Espagnole sauce, raisins, and pine nuts.
- Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.