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  • #6710
    luckylucky
    Moderator

    SEASONED STOCK:
    1 1/2 quarts Chicken Stock
    4 onion slices
    2 tablespoons black peppercorns
    3 ounces carrots — chopped
    1 bay leaf
    REMAINING INGREDIENTS:
    8 ounces margarine
    4 ounces all-purpose flour
    1 quart hot milk
    1/2 teaspoon salt
    1/2 teaspoon white pepper
    few grains cayenne pepper

    Simmer stock and seasonings together for 20 minutes. Strain. Save liquid for preparation of sauce. There should be 1 qt liquid.

    Melt margarine. Add flour and stir until smooth. Cook 5-10 minutes.

    Add liquids gradually, stirring constantly with wire whip. Cook until smooth and thickened. Add seasonings. Serve with 2-oz ladle (scant) on chicken or meat entrees.

    Yield:
    “2 quarts”

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