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"Simple Italian Cookery, See also Flavored with Love, Mary Lou's Family and Friends Can Cook"
www.FlavoredwithLove.com, Simple Italian Cookery by Antonia Isola: Page 50
of 116
LOMBARDA SAUCE Put two tumblers of white roux and one of chicken jelly into a
saucepan, reduce, and add three yolks of eggs mixed with two ounces of
butter and the juice of one-half lemon. Before it boils take the
saucepan off the fire, and add one tumbler of thick tomato sauce (see
Sauces, page 30), strain, and just before serving add one tablespoon
of sweet herbs minced fine.
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