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	<title>All Recipes Guide &#187; Italian Sauces</title>
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		<title>Fettuccine Alfredo</title>
		<link>http://www.allrecipesguide.com/fettuccine-alfredo/</link>
		<comments>http://www.allrecipesguide.com/fettuccine-alfredo/#comments</comments>
		<pubDate>Tue, 25 Nov 2008 20:22:11 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Basics]]></category>
		<category><![CDATA[Italian Sauces]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/?p=5563</guid>
		<description><![CDATA[8 ounces uncooked fettuccine 1/2 cup margarine or butter (1 stick) 1/2 cup whipping (heavy) cream 3/4 cup grated Parmesan cheese 1/2 teaspoon salt Dash pepper Chopped fresh parsley Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and heat over high heat until the water is boiling [...]]]></description>
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		<title>White Villeroy</title>
		<link>http://www.allrecipesguide.com/white-villeroy/</link>
		<comments>http://www.allrecipesguide.com/white-villeroy/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:49:17 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/italian-sauces/white-villeroy/</guid>
		<description><![CDATA[Ingredients: Butter, flour, eggs, cream, nutmeg, white stock. Make a light-coloured roux by frying two ounces of butter and two ounces of flour, stir in some white stock and keep it very smooth. Let it boil, and add the yolks of three eggs, mixed with two tablespoonsful of cream and a pinch of nutmeg. Pass [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Pasta marinate (For masking Italian Frys)</title>
		<link>http://www.allrecipesguide.com/pasta-marinate-for-masking-italian-frys/</link>
		<comments>http://www.allrecipesguide.com/pasta-marinate-for-masking-italian-frys/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:48:25 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/italian-sauces/pasta-marinate-for-masking-italian-frys/</guid>
		<description><![CDATA[Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar, water. Mix the following ingredients well together: two ounces of semolina flour, the yolks of two eggs, a little salt, and two ounces of melted butter. Add a glass of water so as to form a liquid substance. At the last add the whites of [...]]]></description>
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		<title>Supreme Sauce</title>
		<link>http://www.allrecipesguide.com/supreme-sauce/</link>
		<comments>http://www.allrecipesguide.com/supreme-sauce/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:47:10 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>
		<category><![CDATA[supreme sauce]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/italian-sauces/supreme-sauce/</guid>
		<description><![CDATA[Ingredients: White sauce, fowl stock, butter. Put three-quarters of a pint of white sauce into a saucepan, and when it is nearly boiling add half a cup of concentrated fowl stock. Reduce until the sauce is quite thick, and when about to serve pass it through a tamis into a bain-marie and add two tablespoonsful [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Roman Sauce (another way)</title>
		<link>http://www.allrecipesguide.com/roman-sauce-another-way/</link>
		<comments>http://www.allrecipesguide.com/roman-sauce-another-way/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:46:26 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/italian-sauces/roman-sauce-another-way/</guid>
		<description><![CDATA[Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar. Cut up a small bit of onion, fry it slightly in butter and a little flour, add the juice of a lemon and a little of the peel grated, a bouquet of herbs, a pinch of nutmeg, a [...]]]></description>
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		<title>Roman Sauce  (Salsa Agro-dolce)</title>
		<link>http://www.allrecipesguide.com/roman-sauce-salsa-agro-dolce/</link>
		<comments>http://www.allrecipesguide.com/roman-sauce-salsa-agro-dolce/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:45:24 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/italian-sauces/roman-sauce-salsa-agro-dolce/</guid>
		<description><![CDATA[Ingredients: Espagnole sauce, stock, burnt sugar, vinegar, raisins, pine nuts or almonds. Mix two spoonsful of burnt sugar with one of vinegar, and dilute with a little good stock. Then add two cups of Espagnole sauce, a few stoned raisins, and a few pinocchi* (pine nuts) or shredded almonds. Keep this hot in a bain-marie, [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Neapolitan Anchovy Sauce</title>
		<link>http://www.allrecipesguide.com/neapolitan-anchovy-sauce/</link>
		<comments>http://www.allrecipesguide.com/neapolitan-anchovy-sauce/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:44:36 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>
		<category><![CDATA[Liquor]]></category>
		<category><![CDATA[anchovy sauce]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/liquor/neapolitan-anchovy-sauce/</guid>
		<description><![CDATA[Ingredients: Anchovies, fennel, flour, spices, parsley, marjoram, garlic, lemon juice, vinegar, cream. Wash three anchovies in vinegar, bone and pound them in a mortar with a teaspoonful of chopped fennel and a pinch of cinnamon. Then mix in a teaspoonful of chopped parsley and marjoram, a squeeze of lemon juice, a teaspoonful of flour, half [...]]]></description>
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		<title>Neapolitan Sauce</title>
		<link>http://www.allrecipesguide.com/neapolitan-sauce/</link>
		<comments>http://www.allrecipesguide.com/neapolitan-sauce/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:43:43 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>
		<category><![CDATA[neapolitan sauce]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/italian-sauces/neapolitan-sauce/</guid>
		<description><![CDATA[Ingredients: Onions, ham, butter, Marsala, blond of veal, thyme, bay leaf, peppercorns, cloves, mushrooms, Espagnole sauce, tomato sauce, game stock or essence. Fry an onion in butter with some bits of cut-up ham, then pour a glass of Marsala over it, and another of blond of veal, add a sprig of thyme, a bay leaf, [...]]]></description>
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		<item>
		<title>Mushroom Sauce</title>
		<link>http://www.allrecipesguide.com/mushroom-sauce/</link>
		<comments>http://www.allrecipesguide.com/mushroom-sauce/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:42:52 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>
		<category><![CDATA[mushroom sauce]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/italian-sauces/mushroom-sauce/</guid>
		<description><![CDATA[Ingredients: Velute sauce, essence of mushrooms, butter. Mix two dessert-spoonsful of essence of mushrooms with a cupful of Velute sauce, reduce, keep on stirring, and just before serving add an ounce of butter. This sauce can be made with essence of truffle, or game, or shallot.]]></description>
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		</item>
		<item>
		<title>Tomato Sauce Piquante</title>
		<link>http://www.allrecipesguide.com/tomato-sauce-piquante/</link>
		<comments>http://www.allrecipesguide.com/tomato-sauce-piquante/#comments</comments>
		<pubDate>Sun, 24 Aug 2008 15:42:08 +0000</pubDate>
		<dc:creator>A</dc:creator>
				<category><![CDATA[Italian Sauces]]></category>
		<category><![CDATA[sauce piquante]]></category>
		<category><![CDATA[tomato sauce]]></category>

		<guid isPermaLink="false">http://www.allrecipesguide.com/italian-sauces/tomato-sauce-piquante/</guid>
		<description><![CDATA[Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme, cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or Espagnole sauce, castor sugar, lemon. Cut up an ounce of ham, half an onion, half a carrot, half a stick of celery very fine, and fry them in butter together with a bay leaf, a sprig of thyme, [...]]]></description>
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