Cookbook:Roman Sauce II
Roman Sauce II | |
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Category | Sauce recipes |
Difficulty |
Ingredients edit
Procedure edit
- Fry the onion slightly in butter and a little flour.
- Add the lemon juice and a little of the zest, herbs, nutmeg, raisins, almonds or pinocchi, and burnt sugar.
- Add this to a good Espagnole sauce, and warm it up in a bain-marie.