Recipes > Sauces & Spreads > Roman Sauce (another way)
Cut up onion, fry it slightly in butter and a little flour, add the lemon juice and peel, bouquet of herbs, nutmeg, raisins, almonds or pinocchi, and burnt sugar. Add this to a good Espagnole, and warm it up in a bain-marie.
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The Cook's Decameron.
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