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VNITIENNE SAUCE (Recipe)

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VNITIENNE SAUCE (Recipe)



Boil together in a saucepan 2-tablespoons ALLEMANDE sauce, a generous pinch of chopped tarragon blanched and drained on a fine silk strainer, 1-tablespoon chicken glaze, a little Isigny Butter, a pinch of grated nutmeg, and a few drops of good tarragon vinegar.


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