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Richmond Sauce For Boiled Chicken

(Sauces.) - (The Lady's Own Cookery Book)







Half a pint of cream, the liver of the chicken, a little parsley, an

anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little

pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about

the size of a walnut, to thicken it. Send it up hot, with the chicken.











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