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Sauce Remi
Prepare a Bearnaise sauce and add a half teaspoon very fresh, freshly chopped leaves of mint and six sliced, stoned olives. Gently mix with a spoon and use as required.
Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.
Home › The World's Kitchen › Sauce Remi
Prepare a Bearnaise sauce and add a half teaspoon very fresh, freshly chopped leaves of mint and six sliced, stoned olives. Gently mix with a spoon and use as required.