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No 15 Roman Sauce (another way)

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







Ingredients: Espagnole sauce, an onion, butter, flour, lemon,
herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar.
Cut up a small bit of onion, fry it slightly in butter and a little
flour, add the juice of a lemon and a little of the peel grated, a
bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded
almonds or pinocchi, and a tablespoonful of burnt sugar. Add this
to a good Espagnole (No. 1), and warm it up in a bain-marie.











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