Recipes > Sauces & Spreads > Roman Sauce (another way)

Roman Sauce (another way)


  • a small bit of onion
  • butter
  • flour
  • juice of a lemon and a little of the peel grated
  • bouquet of herbs
  • pinch of nutmeg
  • a few stoned raisins
  • shredded almonds or pinocchi
  • 1 tablespoonful of burnt sugar
  • Espagnole sauce


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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