Home Recipes Cook Books Food Categories Featured

No 14 Roman Sauce (Salsa Agro-dolce)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Espagnole sauce, stock, burnt sugar, vinegar,
raisins, pine nuts or almonds.
Mix two spoonsful of burnt sugar with one of vinegar, and dilute
with a little good stock. Then add two cups of Espagnole sauce
(No. 1), a few stoned raisins, and a few pinocchi (pine nuts) or
shredded almonds. Keep this hot in a bain-marie, and serve with
cutlets, calf's head or feet or tongue.
The pinocchi which Italians use instead of almonds can be bought
in London when in season.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1541 times.

Home Made Cookies.ca