1 lb. chopped nuts, preferably almonds or pine nuts
2 squares unsweetened chocolate
2 tablespoons granulated sugar
1/4 pint wine vinegar
3 tablespoons red currant jelly
2 tablespoons sultans
the grated rind of half a lemon and half an orange
1/2 pint stock
salt and pepper

"Allow sugar to caramelize slightly in heavy pan before stirring in grated chocolate and other ingredients. Simmer for half an hour, seasoning with pepper and salt to taste."

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.

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