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15. Brown Chaudfroid.
Three-quarters of a pint of aspic,
quarter of a pint of
tomato sauce, a few drops of carmine, half a
wineglassful
of sherry, half an ounce of glaze ; reduce to
a quarter of the
amount, keeping it well skimmed while boiling;
then pass it
through the tammy, and use when somewhat cool.
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