Cookbook:Roman Sauce I

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Roman Sauce I
CategorySauce recipes

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

Procedure Edit

  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.