Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 66
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No. 33. Sauce poivrade demi-provençale.
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Proceed as in the last, but adding two eschalots to the vegetables, which pass[4] in a tablespoonful of oil instead of butter, and finish with a little scraped garlic.
