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Description
Ingredients
- two tablespoonfuls fennel leaves
- half pint white sauce (unsweetened)
Method
- Wash the fennel leaves thoroughly, put them in boiling water and simmer until tender. (Do not overboil or they will turn into pulp.)
- Cool, strain and chop the leaves finely.
- Now add them to the prepared white sauce.
- Serve with hot salmon, sewin, or mackerel.
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