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The Marchioness's Sauce

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







Put as much bread rasped very fine as you can take at two handfuls into

a stewpan, with a bit of butter of the size of a walnut, a

kitchen-spoonful of sweet oil, a shalot cut small, salt and large

pepper, with a sufficient quantity of lemon-juice to lighten the whole.

Stir it over the fire till it thickens. This sauce may be served with

all sorts of meat that require a sharp relishing sauce.











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