Recipes > Sauces & Spreads > Roman Sauce (Salsa Agro-dolce)

Roman Sauce (Salsa Agro-dolce)


  • 2 spoonsful of burnt sugar
  • 1 spoonful of vinegar
  • good stock
  • 2 cups of Espagnole sauce
  • a few stoned raisins
  • a few pinocchi (pine nuts) or shredded almonds


Mix burnt sugar with vinegar, and dilute with a little good stock. Then add Espagnole sauce, raisins, and pinocchi. Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.

The pinocchi which Italians use instead of almonds can be bought in London when in season.


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The Cook's Decameron.

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