Lombarda Sauce
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Leaves from our Tuscan kitchen, by Janet Ross; Leaves from our Tuscan kitchen (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- two tumblers of white roux
- two ounces of butter
- one tablespoon of sweet herbs minced fine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Put two tumblers of white roux and one of chicken jelly into a saucepan, reduce, and add three yolks of eggs mixed with two ounces of butter and the juice of one-half lemon.
- Before it boils take the saucepan off the fire, and add one tumbler of thick tomato sauce (see Sauces, page 30), strain, and just before serving add one tablespoon of sweet herbs minced fine.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve