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WINE SAUCE, No 2

(Pudding Sauces) - (The International Jewish Cook Book)







Melt one tablespoon of butter in a saucepan, stir in one tablespoon of
flour, then add one-half cup of cold water, stirring constantly until
smooth. Then add one cup of white wine, one ounce of chopped citron.
Remove from fire, let cool, flavor with one teaspoon each of pistache
and vanilla. If desired, one teaspoon of red Curaçao or Maraschino
liquor can be added for flavoring.











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