parmesan cheese sauce
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ¼ cup | All-purpose flour |
| 1½ cup | Half and half |
| 1½ cup | Water |
| 2 teaspoons | Chicken bouillon granules |
| ½ cup | Parmesan cheese; freshly grated |
Melt butter in a saucepan. Stir flour into hot butter and blend well.
Gradually stir in half-and-half 1½ c. water and bouillon. Stir constantly until thickened. Stir in cheese and heat until melted. Serve over baked or poached fish or pasta.
NOTES : This goes with my cannelloni recipe, but I've also tried it on vegetables and it's excellent.
Recipe by: The Good Housekeeping Illustrated Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998
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