The Cook's Decameron - LightNovelsOnl.com
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No. 230. For masking Cutlets, &c.
Making a roux by frying two ounces of b.u.t.ter with two ounces of flour, and add two tablespoonsful of boiling stock. Stir in one dessert-spoonful of New Century Sauce. Let it get cold, and it will then be quite firm and ready for masking cutlets, &c.
