Sauce à la Romaine

Name: Sauce à la Romaine
Cuisine: France
Ingredients: 50 grams sugar; 150 ml vinegar; 600 ml espagnole (Spanish sauce); 300 ml game stock (fonds de gibier); 20 grams pine nuts (pignolis); 20 grams Smyrna raisins; 20 grams Corinth raisins (currants)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

50 grams sugar
150 ml vinegar
600 ml espagnole (Spanish sauce)
300 ml game stock (fonds de gibier)
20 grams pine nuts (pignolis)
20 grams Smyrna raisins
20 grams Corinth raisins (currants)

Instructions

Cook 50 grams of sugar to a blonde caramel. Dissolve the caramel with 150 ml of vinegar. Once the sugar is dissolved, add 600 ml of espagnole and 300 ml of game stock. Reduce by a good quarter of the volume. Pass through a fine sieve (étamine). Complete the sauce with 20 grams of toasted pine nuts, 20 grams of Smyrna raisins, and 20 grams of Corinth raisins, all sorted and plumped in warm water.