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.

Ingredients

  • 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
Roman Sauce I

Photo: Unknown authorUnknown author / Wikimedia Commons / Public domain

Procedure

  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.