Cookbook:Roman Sauce I

Roman Sauce I
Category	Sauce recipes
Difficulty

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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

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.