1
As the shanks are braising, flour will thicken the sauce for you.
2
Season and thicken the sauce with a little flour and some chopped parsley.
3
The apples break down during cooking and help thicken the sauce.
4
When the meat is tender, you can thicken the sauce with a little flour.
5
Add the flour to thicken the sauce if needed.
6
Then thicken the sauce with flour mixed with a glass of wine and boil up.
7
Smooth the curry and wheatmeal with a little cold water, and thicken the sauce with it.
8
To thicken the sauce, you can use cornflour.
9
Take up the fish and thicken the sauce with crumbs, dot with butter, and brown in the oven.
10
Add salt and thicken the sauce with egg yolks, still stirring steadily, and finally fold in the whites.
11
Smooth the meal with a little water, thicken the sauce, let it simmer for five minutes, and serve.
12
Take up the fish, thicken the sauce with butter and flour cooked together, and boil for ten minutes.
13
Boil ten minutes longer; thicken the sauce with the yolks of 2 eggs well beaten and seasoned with lemon-juice.
14
This will thicken the sauce.
15
Then stir the potato flour mixture, pour it over the aubergines and stir in gently to thicken the sauce.
16
Put on a serving platter, and thicken the sauce with browned flour, seasoning with salt, pepper, Worcestershire and tomato catsup.
