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Poulette Sauce

Put one ounce of flour and a trifle more than one ounce of butter into a stewpan and stir it over the fire for three or four minutes; then pour in gradually one pint of broth and keep on stirring for fifteen minutes. Thicken the sauce with a liaison of yolks of eggs and a small lump of butter, strain it through a fine hair-sieve, season to suit the taste, and serve.