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Cream Sauce For White Dishes

(Sauces.) - (The Lady's Own Cookery Book)







Put a bit of butter into a stewpan, with parsley, scallions, and

shalots, the whole shred fine, and a clove of garlic entire; turn it a

few times over the fire; shake in some flour, and moisten it with two or

three spoonfuls of good cream. Boil it a quarter of an hour, strain off

the sauce, and, when you are ready to use it, put in a little good

butter, with some parsley parboiled and chopped very fine, salt, and

whole pepper, thickening it over the fire.











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