Allergens named in the ingredients: Tree nuts.
Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
2 spoonfuls burnt sugar
1 spoonful vinegar
Stock
2 cups Espagnole sauce (No. 1)
A few stoned raisins
A few pine nuts or slivered almonds
Method
Mix burnt sugar with vinegar, and dilute with a little stock.
Add Espagnole sauce, raisins, and pine nuts.
Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue.