Maitre d’Hotel Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the butter and the flour in the saucepan and let them blend without burning. Mix well over a slow fire, and add one pint of Consomme. Add the juice of half a lemon and the chopped parsley, and ...
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Ingredients
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- A Pint of Consomme
- The Juice of Half a Lemon
- A Tablespoonful of Chopped Parsley
- The Yolk of an Egg, Well-Beaten
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