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OURSINADE SAUCE (Recipe)

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OURSINADE SAUCE (Recipe)

Melt 100 g butter in a heavy-bottomed saucepan and add 6 egg yolks. Mix together and moisten with 2 or 3 glasses of the poaching liquid from the fish, which the sauce is to cover; beat until the mixture forms a smooth cream. Put into Bain Marie, add the corals from 12 SEA URCHINS, and beat again until they are well blended.

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