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White villeroy


White Villeroy

Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.

Make a light-coloured roux by frying two ounces of butter and two ounces of
flour, stir in some white stock and keep it very smooth. Let it boil, and
add the yolks of three eggs, mixed with two tablespoonsful of cream and a
pinch of nutmeg. Pass it through a sieve and use for masking cutlets, fish,
&c.

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