Roman Sauce Salsa Agro-dolce Recipe

Ingredients: Espagnole sauce, stock, burnt sugar, vinegar, raisins, pine

nuts or almonds.



Mix two spoonsful of burnt sugar with one of vinegar, and dilute with a

little good stock. Then add two cups of Espagnole sauce (No. 1), a few

stoned raisins, and a few pinocchi* (pine nuts) or shredded almonds.

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.

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