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COLBER SAUCE (Recipe)
Blend 2
tablespoons meat glaze with 1 tablespoon of water in a saucepan and bring to
boil. Remove from the heat and incorporate 125 g softened butter. Season, and
add a generous pinch each of grated nutmeg and cayenne. Stir continuously while
adding the juice of half lemon, 1 tablespoon chopped parsley, and 1 tablespoon
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