Chicken pot pye - cock n' bull part 3 of 3 - sauce

Yield: 36 Ounces

Measure Ingredient
24 ounces Chicken stock
4 ounces Roux
8 ounces Heavy cream
Salt and pepper to taste

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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