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v1 Public Imported from Wikibooks revision 4519007

Roman Sauce I

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces | Italian Cuisine

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4519007

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #public domain #recipes for sauces and condiments #recipes using broth and stock #recipes using butter #recipes without cooking time #recipes without servings
Sauce

Ingredients

Scale
  • 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

Directions

  1. Mix burnt sugar with vinegar, and dilute with a little stock.
  2. Add Espagnole sauce, raisins, and pine nuts.
  3. Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.

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