NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- onion, chopped1
- butter
- flour
- lemon, zested and juiced1
- herbs1 bouquet
- nutmeg1 pinch
- raisins, stoned
- pine nuts, or almonds; shredded
- burnt sugar1 tbsp
- espagnole sauce
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Fry the onion slightly in butter and a little flour.
Add the lemon juice and a little of the zest, herbs, nutmeg, raisins, almonds or pinocchi, and burnt sugar.
Add this to a good Espagnole sauce, and warm it up in a bain-marie.
Region evidence: recipe text — “Roman Sauce II”
