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Easy
By Eliza Acton
Published 1845
Sauce tournée is nothing more than rich pale gravy made with veal or poultry (see Consommé.) and thickened with delicate white roux. The French give it a flavouring of mushrooms and green onions, by boiling some of each in it for about half an hour before the sauce is served: it must then be strained, previously to being dished. Either first diss