Yield: 6 Servings
Measure | Ingredient |
---|---|
½ cup | Butter |
½ cup | Flour |
½ pounds | Ground barbecued pork |
¼ teaspoon | NSG (optional) |
2 teaspoons | Worcestershire sauce |
1 teaspoon | Tabasco sauce |
2 teaspoons | Salt |
1 teaspoon | White pepper |
2 cups | Chicken broth or consomme |
1 quart | Whole milk |
4 tablespoons | Madeira |
\N \N | Barbecued pork strips |
\N \N | Green onions; chopped |
Melt butter in a large saucepan over low heat. Add ground barbecued pork & mix together. Add flour & stir constantly for 4-5 min., but don't allow to burn. Add all seasonings to broth & then slowly add to first mixture.
Slowly add milk & stir until blended. Let simmer 7-10 min. and stir constantly. Just before serving, stir in Madeira. Serve garnished w/ barbecued pork strips, fresh green onion bits & a splash of Madeira.
CHINA ROW
CANNERY ROW; MONTEREY
CHATEAU ST. JEAN FUME BLANC
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .