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KNOBLAUCH SAUCE (GARLIC)

(Mushroom Sauce.--add One-half Cu) - (The International Jewish Cook Book)







Heat a tablespoon of drippings, either of meat or goose in a frying-pan;
cut up one or two cloves of garlic very fine and let it brown slightly
in the heated fat; add a tablespoon of flour, a cup of soup stock or
warm water, salt, pepper to taste.











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