Sunday, October 29, 2006

Sour creams sauce.

For 1 portion:
50 g (0.1 lb) sour creams, 5 g (0.01 lb)flours.
Half of sour cream to boil; in the remained sour cream to dissolve the flour preliminary dried in a wind case. To connect to hot sour cream. It is good to mix and to finish to boiling, to filter.

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