Читать книгу The New Galt Cook Book - Various - Страница 63

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Make a sauce of the yelk of a hard-boiled egg, smooth with a spoonful of vinegar, a teaspoonful each of finely minced onion and parsley, a tablespoonful of butter, the same of flour, with pepper and salt; after mixing all together put on the stove in a saucepan and add half a pint of boiling water; turn into this a can of lobster and let it steam ten minutes.