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ROMAINE SAUCE (Recipe)

recipes



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ROMAINE SAUCE (Recipe)



Put 1-tablespoon each of sultanas (seedless white raisins) and currants in warm water to soak and swell. Cook 4 lumps of sugar to a pale caramel in a saucepan, add 1-tablespoon vinegar, then 2 dl demi-glace, and finally 4-tablespoons game stock. Boil for a few minutes and strain. Brown 1-tablespoon pine kernels either in the oven or in a frying pan with no fat. Strain he sauce and add the pine kernels, redcurrant, and sultanas.


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