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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