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X Italian Sauces
Tomato Sauce (with fresh tomatoes, olive oil, shalltos and ginger)
Originated from: Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org
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Meat & Tomato Sauce No. 1 (with fresh tomatoes, tomato paste, beef and red wine)
Originated from: Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org
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Meat & Tomato Sauce No. 2 (with beef, fresh tomatoes or tomato paste and wine)
Originated from: Italy
Occasion: Any time
Contributed by: Courtesy of www.archive.org
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Salsa di Pomidoro/Tomato Sauce (with fresh tomatoes, celery and oil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)
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Tomato Sauce # 9 (with fresh tomatoes, ham and onion)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Tomato Sauce Piquante #10 (with fresh tomatoes, vinegar, Chablis and Velute)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Neapolitan Sauce # 12 (with tomato sauce, mushrooms, ham and Marsala)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)
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Bechamel Sauce (with butter, milk and flour)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Bachamel Sauce (Variations with cheese, shrimps and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Salsa Remoulade (with mayonnaise, gherkins, mustard, capers and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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