Roman Sauce
Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar. Cut up a small bit of onion, fry it slightly in butter and a little flour, add the juice of a lemon and a little of the peel grated, a bouquet of herbs, ... Read More »
Roman Sauce (Salsa Agro-dolce)
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. ... Read More »
Neapolitan Anchovy Sauce
Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram, garlic, lemon juice, vinegar, cream. Wash three anchovies in vinegar, bone and pound them in a mortar with a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a teaspoonful of chopped parsley and marjoram, a squeeze of lemon ... Read More »
Neapolitan Sauce
Ingredients: Onions,ham butter,Marsala,blond of veal, thyme,bay leaf, peppercorns, cloves, mushrooms, Espagnole sauce, tomato sauce, game stock or essence. Fry an onion in butter with some bits of cut-up ham, then pour a glass of Marsala over it, and another of blond of veal, add a sprig of thyme, a bay ... Read More »
Mushroom Sauce
Ingredients: Velute sauce, essence of mushrooms, butter. Mix two dessert-spoonsful of essence of mushrooms with a cupful of Velute sauce, reduce, keep on stirring, and just before serving add an ounce of butter. This sauce can be made with essence of truffle, or game, or shallot. Read More »
Tomato Sauce Piquante
Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme, cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or Espagnole sauce, castor sugar, lemon. Cut up an ounce of ham, half an onion, half a carrot, half a stick of celery very fine, and fry them in butter together with a bay ... Read More »
Tomato Sauce
Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices. Broil three tomatoes, skin them and mix them with a tablespoonful of chopped ham, half an onion, salt, a dessert-spoonful of oil, a little pounded spice and basil. Then boil and pass through a sieve. Whilst the sauce is ... Read More »
Tarragon Sauce
Ingredients: Tarragon, stock, butter, flour. To half a pint of good stock add two good sprays of fresh tarragon, simmer for quarter of an hour in a stewpan and keep the lid on. In another stewpan melt one ounce of butter and mix it with three dessert-spoonsful of flour, ... Read More »
Ham Sauce, Salsa di Prosciutto
Ingredients: Ham, Musca or sweet port, vinegar, basil spice. Cut up an ounce of ham and pound it in a mortar then mix it with three dessert spoonsful of port or Musca and a teaspoonful of vinegar a little dried basil and a pinch of spice. Boil it up, ... Read More »
Italian Sauce
Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns, Espagnole sauce, game gravy or stock, lemon. Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns, and boil till it is reduced to half. In another ... Read More »