Port wine sauce from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 174) by Mark Peel and Nancy Silverton

  • shallots
  • balsamic vinegar
  • ruby Port wine
  • brown veal stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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