76 Sauce Romaine


Place 50 g (2 oz) sugar in a pan, cook to a golden caramel colour and immediately dissolve it with dl (5 fl oz or U.S. cup) vinegar. Add 6 dl (1 pt or 2⅝ U.S. cups) Espagnole and 3 dl (½ pt or U.S. cups) game stock. Reduce by a good quarter, pass through a fine strainer and finish the sauce with 20 g ( oz) toasted pine-seed kernels, and 20 g ( oz) each of sultanas and currants which have been cleaned, soaked in warm water until plump and then drained.