Roman Sauce I
Roman Sauce I is a sweet and sour brown sauce built on Espagnole, finished with raisins and pine nuts. The burnt sugar and vinegar give a bittersweet edge that cuts through rich, gelatinous meats such as calf's head, feet and tongue. It comes from Emily Waters' Cook's Decameron, a study of Italian dishes, and it holds well in a bain-marie, so it suits a table where the meat is carved in stages.
Instructions
Stir the burnt sugar and the vinegar together in a saucepan until they are well combined.
Thin the mixture with a little stock, just enough to loosen it into a pourable liquid.
Add the Espagnole sauce and stir until the sauce is smooth and evenly colored.
Stir in the stoned raisins and the pine nuts or slivered almonds.
Set the sauce in a bain-marie so it stays hot without scorching or reducing further.
Serve it hot alongside cutlets, calf's head, calf's feet or tongue.
Make it personal.
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