Recipes > Sauces & Spreads > Lombarda Sauce

Lombarda Sauce


  • 2 tumblers of white roux
  • 1 tumbler of chicken jelly
  • 3 yolks of eggs
  • 2 ounces of butter
  • juice of 1/2 a lemon
  • 1 tumbler of thick tomato sauce
  • 1 tablespoon of sweet herbs


Put white roux and chicken jelly into a saucepan, reduce, and add yolks of eggs mixed with butter and the juice of one-half lemon.

Before it boils take the saucepan off the fire, and add thick tomato sauce, strain, and just before serving add sweet herbs minced fine.


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Simple Italian Cookery.

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