Yield: 6 Servings
|½ pounds||Ground barbecued pork|
|¼ teaspoon||NSG (optional)|
|2 teaspoons||Worcestershire sauce|
|1 teaspoon||Tabasco sauce|
|1 teaspoon||White pepper|
|2 cups||Chicken broth or consomme|
|1 quart||Whole milk|
|Barbecued pork strips|
|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.
CANNERY ROW; MONTEREY
CHATEAU ST. JEAN FUME BLANC
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .