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French White Sauce

Put a piece of butter the size of a walnut into a saucepan. with two table- [147] spoonfuls of flour; cook slowly, but do not let it brown. Stir constantly and add a very little water, salt and pepper to taste. When it has thickened remove from the fire and stir in the yolk of an egg well beaten, three table-- spoonfuls of cream and a few drops of vinegar, which have been thoroughly mixed together.