Genoese Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Melt a tablespoonful of butter, stir in two tablespoonfuls of flour, and mix well till smooth. Then add a wineglassful of Claret, stirring well. To this add about a half pint of water, and season w...
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Ingredients
- A Tablespoonful of Butter
- 2 Tablespoonfuls of Flour
- A Glassful of Claret
- A Tablespoonful of Chopped Parsley
- ½ Pint of Water
- Salt, Pepper, Nutmeg and Allspice to Taste
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