Читать книгу How to Cook Fish - Reed Myrtle - Страница 98

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Put one cupful of stock into a saucepan with two tablespoonfuls of white wine and three tablespoonfuls of chopped chives and parsley. Season with salt and pepper and simmer for twenty minutes. Thicken with one tablespoonful each of butter and flour cooked together. Take from the fire, add the juice of half a lemon, and serve.