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Cream Sauce

Put into a saucepan one ounce of flour and two ounces of butter, place it on a slow fire, and stir lightly with a spatula for two minutes, adding one wineglassful of Madeira, two ounces of caster sugar and one teacupful of cream. Stir well again for two minutes, to avoid its coming to a boil; take it from the fire, add immediately one wineglassful of wine, stirring it lightly again. Pour the cream into a saucebowl, and serve immediately.