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FRICASSEES

(Sauces.) - (The Jewish Manual)







Beat up the yolks of four eggs with the juice of a fine lemon, a
tea-spoonful of flour, and a little cold water, mix well together, and
set it on the fire to thicken, stirring it to prevent curdling. This
sauce will be found excellent, if not superior, in many cases where
English cooks use melted butter. If capers are substituted for the
lemon juice, this sauce will be found excellent for boiled lamb or
mutton.











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