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BUTTER SAUCE FOR FISH This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Fisher Estate in Irving, Texas in 1997. 1/2 cup butter 2 tablespoons light or heavy cream Sprig of parsley, diced Melt butter over low heat; add cream and parsley. Whip with a fork and pour over poached fish or serve separately.


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