Note 36 — INDEX
Reading edition
No. 36. Blonde Sauce.—To one pint white stock (No. 14) add one sprig parsley, one onion cut into slices, two mushrooms chopped fine, glass of sherry wine, one sliced lemon, put into saucepan and simmer slowly for half an hour, then add yolks of three eggs well whisked and stir over fire for six minutes. Strain through sieve and serve in tureen.