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ENGLISH CREAM SAUCE

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ENGLISH CREAM SAUCE



Make a white roux with 50 g butter and 30 g flour. Add 3.5 dl white consomm, 3-tablespoons mushrooms essence, and 1 dl double heavy cream. Bring to the boil, add a small bunch of parsley and a small onion, and simmer gently for 20 minutes. Remove the parsley and onion. Strain before use.

This sauce is traditionally served with roast loin of veal.


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