Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 160

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Put two thirds of half a pint of water into a stewpan holding a quart with nearly an ounce of butter, when boiling, stir in a quarter of a pound of flour; keep it moving over the fire until it forms a smooth and toughish paste, take it out of the stewpan and when cold use it where directed.