{"product_id":"2940012299949","title":"Delicious Italian Dishes","description":"Here are few paragraphs from the book,\u003cbr\u003e\u003cbr\u003eAustralian wines may be used in all recipes where wine is  mentioned: Harvest Burgundy for red, and Chasselas for Chablis.\u003cbr\u003e\u003cbr\u003eNo. 1. Espagnole, or Brown Sauce\u003cbr\u003e\u003cbr\u003eThe chief ingredient of this useful sauce is good stock, to which  add any remnants and bones of fowl or game. Butter the bottom of a  stewpan with at least two ounces of butter, and in it put slices of  lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,  three peppercorns, mushroom trimmings, a tomato, a carrot and a  turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig  of thyme, parsley and marjoram. Put the lid on the stewpan and  braize well for fifteen minutes, then stir in a tablespoonful of  flour, and pour in a quarter pint of good boiling stock and boil  very gently for fifteen minutes, then strain through a tamis, skim  off all the grease, pour the sauce into an earthenware vessel, and  let it get cold. If it is not rich enough, add a little Liebig or  glaze. Pass through a sieve again before using.","brand":"MyAppBuilder.com","offers":[{"title":"Default Title","offer_id":47078739673328,"sku":"2940012299949","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940012299949_p0.jpg?v=1763554823","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940012299949","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}