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Classic
Cook Books
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page 307
fat crust and heat the substance in a pan with 4 beaten whites of eggs, parsley
and a slice of lemon. Stir while boiling.
Brown jelly for roastbeef.
Remove all fat from the juice which has run from the roastbeef while roasting;
thicken it with some butter and flour browned in the pan; color it with some soy
and a few spoonfuls Madeira wine. Then pour it over the steak.
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