Easy
1½ cups
Published 1991
Combine
Sauce Italienne can be reinterpreted by finishing a full-flavored brown stock with cubes of fresh tomatoes, a mushroom julienne or tiny chanterelles, and the cubes of ham and herbs called for in the classic sauce.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.