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Roman Sauce Another Way

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

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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