Читать книгу The New Galt Cook Book - Various - Страница 122

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Rub off the tender skin from a pint of mushrooms with a little salt; put them in a stew-pan with a blade of mace, a little grated nutmeg, an ounce and a half of butter rolled in a teaspoonful of flour and a pint of cream; put on the fire and boil till thick, stirring all the time.