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No. 31. Sauce à l’Italienne (white.)

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Italian sauce for any description of fish, white meat, or poultry, must be made white, which is done by following the directions of the preceding receipts, only substituting white sauce (No. 7) for the brown, and finishing with three spoonfuls of cream.

The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery

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