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German Sauce(Sauces.) - (New Vegetarian Dishes)
1/2 pint sauce Tournee No. 182.
The yolks of 2 eggs.
Strain the yolks and add them to the sauce; stir carefully over a
moderate heat until it simmers, but on no account must it boil or the
eggs will curdle. When it thickens (about one minute) it is done. This
is a very rich sauce.
German SaucePut the same quantity of meat jelly and fresh made broth into a stewpan,
with a little parsley parboiled and chopped, the livers of two roasted
or boiled fowls, an anchovy, and some capers, the whole shred very fine,
a bit of butter about the size of an egg, half a clove of garlic, salt,
and a little cayenne pepper. Thicken it over the fire.
Exceedingly good with poultry, pigeons, &c.
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