Brown sauce with ham, mushrooms, and herbs (Sauce à l'Italienne) from Mastering the Art of French Cooking, Volume One (page 76) by Julia Child and Louisette Bertholle and Simone Beck

  • cornstarch
  • tomato paste
  • Show all ingredients...

  • EYB Comments

    Can substitute dry white vermouth for dry white wine. This recipe uses leftover braising liquid from the Braised sweetbreads (Ris de veau braisés) recipe on p. 409.

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Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine. This recipe uses leftover braising liquid from the Braised sweetbreads (Ris de veau braisés) recipe on p. 409.

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