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DRAWN BUTTER SAUCE

(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)







Melt two tablespoons of butter and stir in two tablespoons of flour. Add
carefully one cup of boiling water, then season with one-half teaspoon
of salt and a dash of pepper and paprika.
Many sauces are made with drawn butter as a foundation. For caper sauce
add three tablespoons of capers.
For egg sauce add one egg, hard-boiled and chopped fine.











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