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Eggs, Liaison of, for Thickening Sauces

When eggs are used for thickening great care is required to keep the sauce from boiling, and the least cessation from stirring during the heating process will spoil the whole contents of the saucepan. Make a liaison as follows. Beat well the yolks of three eggs, and add to them three small wine-glassfuls of cream or two and a half glassfuls of milk. When well mixed, strain through a sieve.