Sauces

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Ricotta--ham-sauceIngredients:
* 30 g (1 oz / 6 teaspoons) butter
* 2 leeks, finely sliced
* 1 clove garlic, crushed
* 125g (4 oz) ham
* 250 g (8 oz/2 cups) Ricotta cheese
* 155 ml (5 fl oz / 2/3 cup) thick sour cream
* milk
* pepper

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brown-sauce_cIngredients:
* 25g (1 oz) Stork margarine
* 25g (1 oz) plain flour, sieved
* 1 small carrot, peeled and sliced
* 1 small onion, peeled and sliced
* 425ml (3/4 pint) stock
* Salt and pepper

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Bechamel-sauceIngredients:
* 315 ml (10 fl oz / 1 1/4 cups) milk
* 1/2 bay leaf
* 60 g (2 oz/6 teaspoons) butter
* 60 g (2 oz / 1/2 cup) plain flour
* salt and pepper

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Bread-Sauce_cIngredients:
* 1 onion, peeled
* 2 cloves
* 3oz (75g) white breadcrumbs
* salt
* freshly ground black pepper
* 1 pint (600ml) milk
* a knob of butter

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Prawn-sauce-for-fishIngredients:
25 g/1 oz butter
25 g/1 oz plain flour
1/4 litre/ 1/2 pint fish stock
75 g/3 oz Dutch prawns
2-3 tablespoons double cream
salt and freshly ground pepper

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bechamel-sauceIngredients:
600 ml (1 pint) milk
1 small carrot, sliced
1 onion, quartered and stuck with 4 cloves
6 peppercorns
1 bay leaf
50 g (2 oz) butter
50 g (2 oz) flour
salt and pepper

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Cranberry chutneyIngredients
1 Packet (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg powder
1 Teaspoon cinnamon powder
1 Teaspoon pepper
1 Teaspoon cumin powder

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Cranberry-Sauce_cIngredients:
* 1 cup (200 g) sugar
* 1 cup (250 mL) water
* 4 cups (1 12-oz package) fresh or frozen cranberries
* Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice (optional)

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Forcemeat-stuffing_cIngredients:
* 50g (2 oz) Stork margarine
* 125g (4 oz) white or brown breadcrumbs
* 1 x 2.5ml spoon (1/2 teaspoon) mixed herbs or thyme
* 1 x 5ml spoon (1 teaspoon) chopped parsley
* Finely grated rind of 1 lemon
* Salt and pepper
* 1 egg and a little milk, beaten together