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Gloucester Sauce
Sauces and Spicery

Mayonnaise with sour cream and Worcester sauce.

Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);

Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream with the juice of a lemon added, and combine with the Mayonnaise by degrees; one tea- spoonful of chopped fennel and as much Worcester sauce.
Serve this with all cold meats.

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