White villeroy

White Villeroy

Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.

Make a light-coloured roux by frying two ounces of butter and two ounces of
flour, stir in some white stock and keep it very smooth. Let it boil, and
add the yolks of three eggs, mixed with two tablespoonsful of cream and a
pinch of nutmeg. Pass it through a sieve and use for masking cutlets, fish,
&c.

How to - Physics - History - Companies - Internet - Video Games - List of Phobias - September 11, 2001
Radio - Timelines - Chemistry - Genealogy - Family - Film - SARS - Cancer - Medicine - DVD - Calendar
Countries - Disease - Health Science - Dentistry - Economics - AIDS - Law - Autism - Statistics - Bible
Recipes - Architecture - Computers - History of the Internet - Personal computer - Apple Macintosh
War - Presidents of the United States - United States Constitution - Universe - Philosophy - Animals
Biology - United States Constitution - Marketing Topics - Sports - Television - History of Computing

Flights - Mobile Phones - Credit Card Consolidation - Wedding rings - Art Prints