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Hazelnut Sauce

 

             6 T  butter

      2 T  flour

      2 c  half & half

      6 T  sugar

      1 T  frangelico

      1 t  vanilla

    1/4 t  salt

Melt butter in small, heavy saucepan. Add the flour and cook the

roux 5 minutes stirring until thickened. Remove from heat and cool. In

a medium, heavy saucepan heat the cream and sugar over medium heat, add

the roux and bring to a boil. Remove from heat and add the hazelnut

liquor, vanilla and salt.











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