Yield: 4 Servings
|2 eaches||Parsley sprigs|
|3 tablespoons||Half and half|
|1 dash||Nutmeg, ground|
Melt butter in saucepan and stir in flour. Cook, stirring with wire whisk, until thoroughly blended. Scald stock with onion and parsley.
Strain into butter/flour mixture, stirring constantly with wire whisk. When mixture is thickened and smooth, add half and half.
Season with nutmeg; salt and pepper to taste.