Cookbook:Roman Sauce I
(Redirected from Cookbook:Roman Sauce)
|Roman Sauce I|
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.
- 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.