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Cream Sauce

 
Flour 3 tbsp
Butter 50 g
Cream 200 g
Milk 100 g
Egg-yolks 2
 

Bring 1 cup of milk to a boil and trickle, stirring, 0.5 cup of cream shaken with the flour. When it boils and thickens, add the butter, 1.5 cups of cream shaken with the egg-yolks, and salt. Heat without bringing to a boil. 

 
 

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