Cookbook:Roman Sauce I

| Sauces | Italian Cuisine

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

Procedure

 * 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.