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Blanquette Sauce

Put two ounces of butter into a saucepan, and when melted, sift in about two tablespoonfuls of flour; stir over the fire until well-mixed, but not browned. Mix in by degrees sufficient boiling water to bring the sauce to the proper consistency, then put in a bunch of sweet herbs, some cooked button mushrooms and onions, and pepper and salt to taste. This sauce can be used for warming up cold meats as a white fricassee.