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One Yolk of Egg (Teaspoonful of powdered)
One teaspoonful of powdered Savoury Herbs.
Half a pint of small Mushrooms.
One gill of Demi-glace Sauce.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › One Yolk of Egg (Teaspoonful of powdered)
One teaspoonful of powdered Savoury Herbs.
Half a pint of small Mushrooms.
One gill of Demi-glace Sauce.