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6 Tbsp. sweet butter
2 garlic cloves, crushed
1 c. Holland House Marsala
cooking wine
2 Tbsp. chopped parsley
3/4 c. beef, veal or chicken
fresh pepper to taste

Melt butter in skillet and place all other sauce ingre-
dients in blender. Run until well blended. Then pour into
skillet and cook until it reduces to 3/4 its volume. Then add
leftover fish, shrimp, chicken, etc. Cover until heated
through. Sauce yields approximately 1 1/2 cups.

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