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How do I get the lemon into lemon cream sauce?
On Sat, 11 Oct 2003 08:43:57 +0200, "jacqui{JB}"
> wrote: > Milk, on the other hand -- and even half-and-half IME -- is much more > prone to curdle than heavy cream. > Very true. You can boil heavy cream and it won't curdle. |
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