Roman Sauce I
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
Instructions
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.
