102. Sauce Colbert.

ut in a saucepan half a pint of very thick Madeira sauce (No. 127); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 103). Mix well together without boiling; then squeeze in the juice of half a sound lemon, and add one teaspoonful of chopped parsley when serving.   Appendix

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