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SAUCE à la RUSSE (Recipe)

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SAUCE à la RUSSE (Recipe)



Chop and blanch 1-tablespoon parsley, chevril, and tarragon, drain it, and mix with a fairly thick velot sauce. Just before serving, add 1-tablespoon caster (superfine) sugar, a pinch of finely ground pepper, and some lemon juice.

This sauce can be served with large joints of meats.


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