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
Yield: 2 quarts
1. Simmer stock and seasonings together for 20 minutes. Strain. Save liquid for preparation of sauce. There should be 1 qt liquid.
2. Melt margarine. Add flour and stir until smooth. Cook 5-10 minutes.
3. 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
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
Yield: 2 quarts
1. Simmer stock and seasonings together for 20 minutes. Strain. Save liquid for preparation of sauce. There should be 1 qt liquid.
2. Melt margarine. Add flour and stir until smooth. Cook 5-10 minutes.
3. 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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