| RECIPE
|
|
2. A la Madeleine.
Put a few bread-crumbs,
two shredded shallots, a bit of
butter, half a spoonful of vinegar,
and two spoonfuls of
consume (p. 77) into a stew-pan
; set on the fire, and
boil up together; season with pepper
and salt. This sauce
should not be too thick.
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