Chicken pot pye - cock n' bull part 3 of 3 - sauce
36 Ounces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Chicken stock |
| 4 | ounces | Roux |
| 8 | ounces | Heavy cream |
| Salt and pepper to taste | ||
Directions
Heat chicken stock. Add cool roux when boiling. Simmer 5 minutes. Add heavy cream. Season with salt and pepper.
Courtesy of the "Cock n' Bull"
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@...> on Oct 18, 1997
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