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, 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 can be bought in London when in season.

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