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“Posted for Zwt7- Switzerland. Found on alleasyrecipes.com. Note: This is the sauce for Pork Liver Kabob, Swiss Style which I have posted separately.”
READY IN:
25mins
SERVES:
4-6
YIELD:
2 1/2 cups sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute celery in butter until soft, about 10 minutes.
  2. Place celery and cream in blender; whir until smooth.
  3. Return sauce to pan; add salt and nutmeg. Heat thoroughly.
  4. Serve along side kabobs.

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