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Louis Saulnier
Sauces
:
Matelote
White
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Appears in
#100
Le Répertoire de la Cuisine
By
Louis Saulnier
Published
1914
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Recipes
Contents
Reduction of fish stock and white wine, mushroom parings, add fish velouté, cayenne pepper. Pass through tammy cloth. Finished with butter and garnished with mushroom heads and small onions.
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