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CINGHALAISE SAUCE

recipes



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CINGHALAISE SAUCE



Peel a courgette (zucchini) and cook it in water until it is just slightly firm. Finely dice equal quantities of green and red peppers, tomato pulp, cucumber, and the cooked courgette. To this salpicon add some sieved hard-boiled (hard-cooked) egg yolk, curry powder, salt, pepper, lemon juice, oil, and chopped parsley and chives.


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