Yield: 8 Servings
|¼ cup||All-purpose flour|
|1½ cup||Half and half|
|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