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White Sauce For Boiled Fowls

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







Have ready a sauce, made of one pint of veal jelly, half a quarter of a

pound of butter, two small onions, and a bunch of parsley; then put

three table-spoonfuls of flour, half a pint of boiling hot cream, the

yolks of three eggs, a pinch of cayenne pepper, and the same of salt;

boil all up together, till of a tolerable thickness; keep it hot, and

take care that it does not curdle. Make ready some slices of truffles,

about thirty-four, the size and thickness of a shilling, boil them in a

little meat jelly; strain them, and add the truffles to the sauce

previously made. When ready to serve, pour the sauce and truffles over

whatever meat they are destined for.











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