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ib. ----, to recover ib. Bacchanalian sauce 184 Bechamel ib. Beef bouilli, sauce for ib. ---- a la russe, sauce for 185 Bread sauce ib. ---- ---- for pig ib. Browning for made dishes ib. Butter, to burn 186 ----, to clarify ib. ----, plain melted ib. ----, to thicken for peas ib. Caper sauce 187 Carp sauce ib. ----, light brown sauce for ib. ---- and tench, sauce for ib. ----, white sauce for ib. ----, or tench, Dutch sauce for 188 ---- sauce for fish ib. Cavechi, an Indian pickle ib. Celery sauce, white 189 ---- ----, brown ib. Chickens, boiled, sauce for ib. ---- or game, sauce for ib. ----, white sauce for ib. Consomme ib. Cream sauce for white dishes 190 Cullis, to thicken sauces ib. ----, brown ib. ----, a la reine ib. ----, turkey 191 ---- of veal, or other meat ib. Dandy sauce, for all sorts of poultry and game ib.
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