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Duxelle Garnish


Make a fines-herbes sauce, and when ready to be used, add half a gill of gravy, and give one boil; add also two or three yolks of eggs, simmer one minute, and use warm.

Mushrooms, whole or in slices, may be added at the same time the yolks of eggs are added.


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Hand-Book of Practical Cookery (1884).

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