NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- burnt sugar2 spoonful
- vinegar1 spoonful
- stock
- Espagnole sauce, No. 12 cup
- raisins, a few; stoned
- pine nuts or almonds, a few; slivered almonds
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Mix burnt sugar with vinegar, and dilute with a little stock.
Add Espagnole sauce, raisins, and pine nuts.
Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.
