A recipe for making avignonnaise sauce – Chop together four shallots and two beans of garlic. Fry in olive-oil, add two cupfuls of Bechamel Sauce, bring to the boil, add the yolks of three eggs, two tablespoonfuls of grated Parmesan cheese, and a little minced parsley. Heat, but do not boil, and use as soon as it thickens.

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