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For Masking Cutlets

(Sweets And Cakes) - (The Cook's Decameron: A Study In Taste)







Making a roux by frying two ounces of butter with two ounces of

flour, and add two tablespoonsful of boiling stock. Stir in one

dessert-spoonful of New Century Sauce. Let it get cold, and it will then

be quite firm and ready for masking cutlets











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