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Roman Sauce I

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce

Tags: easy, public domain, recipes for sauces and condiments, recipes using broth and stock, recipes using butter, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARoman_Sauce_I)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARoman%20Sauce%20I&oldid=4519007

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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.