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The Exquisite

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







Put a little cullis into a stewpan, with a piece of butter the size of a

walnut rolled in twice as much flour, salt, and large pepper, the yolks

of two eggs, three or four shalots cut small, and thicken it over the

fire. This sauce, which should be very thick, is to be spread over meat

or fish, which is afterwards covered with finely grated bread, and

browned with a hot salamander.











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