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Ingredients Just under 1/2 cup wine vinegar
Directions "Place vinegar in a saucepan together with a fairly generous shaking of freshly ground black pepper, and a pinch of cayenne. Bring to boil and allow to cook until the vinegar is reduced by one-half. Add cold water in which you have dissolved the meat extract and the tomato paste (do not overload the sauce with tomato paste, keep the quantity small) and allow to cook together for ten or twelve minutes; strain through a fine sieve; replace on stove and re-heat. Cream the butter, and to it add the flour and when the sauce has reached the boil, reduce heat and add the butter and flour paste little by little, stirring with a wooden spoon until the sauce thickens. Cook slowly for
Notes This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |