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Poulette Sauce
Serving: 4

60 g butter
1 soup spoon flour
1 glass water
Salt, pepper
Minced parsley
1 egg yolk

Melt slowly 60 g of fresh butter. Add 1 soupspoon of flour. When
these two ingredients are well mixed, add 1 glass of water. Salt,
pepper. Mix your sauce until thickening. When your sauce is ready
to be served, add some minced parsley and an egg yolk.

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