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Bordelaise Sauce
Ingredients.
Three-quarters of a pint of Espagnole Sauce.
One wine-glass of Claret.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
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Ingredients.
Three-quarters of a pint of Espagnole Sauce.
One wine-glass of Claret.