Sauce Romaine

Raisin and Pine Nut Sauce for Game

Preparation info

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Appears in


By James Peterson

Published 1991

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This gastrique-based sauce is finished with both white and dark raisins and toasted pine nuts. Traditionally it is served with game. Although this delicious sauce is undeservedly ignored today, it is an excellent model for fruit-flavored brown sauces.

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