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"SHARFE" FISH SAUCE
("The Settlement" Cook-Book, 1903)
1 tablespoon butter,
1 tablespoon flour,
1 cup hot fish stock,
1 egg (yolk}.
Melt the butter, add the flour and the hot fish stock. Take from fire and pour very gradually on the beaten yolk. Pour while hot over the boiled fish. Garnish with parsley.
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