Sauce à la Romaine (Roman Sauce)

Ingredients

• 50 grammes sugar
• 1 and a half décilitres vinegar
• 6 décilitres sauce Espagnole
• 3 décilitres game stock
• 20 grammes grilled pine nuts
• 20 grammes Smyrna raisins
• 20 grammes Corinth currants
• warm water

Instructions

1. Cook the sugar to a blond caramel.
2. Dissolve the caramel with the vinegar.
3. Once the sugar has dissolved, add the sauce Espagnole and the game stock.
4. Reduce by a good quarter and pass through a tammy cloth.
5. Pick over the Smyrna raisins and the Corinth currants and swell them in warm water.
6. Finish the sauce with the grilled pine nuts, the raisins and the currants.