SAUCE FOR VARIOUS SHELLFISH IN THE SHAPE OF COCKTAIL
For the truffle
sauce melt three tablespoons of butter, add three tablespoons of flour,
and stir until well blended, then pour on gradually while heating
constantly one cup milk and one-half cup heavy cream. Bring to the
boiling point and add two chopped truffles, two tablespoons Madeira
wine, salt and pepper to taste.
Easter Recipes
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