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SAUCE BORDELAISE(Mushroom Sauce.--add One-half Cu) - (The International Jewish Cook Book)
Nice for broiled steaks. Take one medium-sized onion, chopped very fine
and browned in fat; add a cup of strong beef gravy and a cup of claret
or white wine; add pepper, salt and a trifle of finely-chopped parsley;
allow this to simmer and thicken with a little browned flour.
SAUCE BORDELAISEMelt a piece of butter the size of an egg, sprinkle and stir in some
flour, adding water if it becomes too thick. Keep stirring over the fire
for five minutes, and, still stirring, add pepper and salt and the yolks
of two eggs. You may add the yolks of three or four eggs if you wish for
a rich sauce. The last item is the juice of a lemon to your taste. This
is a very popular addition to meat.
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