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Sauce A-la-remoulade No 2

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







Put into a stewpan a shalot, parsley, scallions, a little bit of garlic,

two anchovies, some capers, the whole shred very fine. Dilute it with a

little mustard, oil, and vinegar, and two table-spoonfuls of good

cullis.











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