Yield: 8 Servings
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