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Over paste with cutter or mould, and garnish with marron glacé broken in pieces. Reserve one-half flowerets, and reheat. One cup White Sauce I ½ cup milk 2 tablespoons butter 4 tablespoons butter ½ teaspoon salt ¼ teaspoon clove Melt butter in recipe I. If not rich enough, add more butter. Allow one bird to soak in.