Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 107

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Put half the above quantity of melted butter in a stewpan, and when upon the point of boiling stir in a quarter of a pound of maître d’hôtel butter (No. 79); directly it melts serve, but do not let it boil.