4 tb Butter
1/4 c Flour
4 c Chicken stock
1 Whole clove
1 sm Onion, peeled
1 Bay leaf
In a heavy-bottomed saucepan melt the butter over medium heat. As soon as
the butter begins to bubble (don’t let it brown), add the flour and cook
together for 1 to 1 1/2 minutes. Slowly whisk the chicken stock into the
butter-flour. Stick the clove into the onion an add to the sauce along with
the bay leaf. Simmer for 30 minutes, stirring now and then, and skimming as
needed. Remove the onion and bay leaf before using. Makes about 4 cups.
These recipes are from “Fog City Diner Cookbook” by Cindy Pawlcyn,
published by 10 Speed Press. Web2MC courtesty of Buster and patH
(phannema@wizard.ucr.edu)
Published by KCRW’s Good Food (Los Angeles) on Apr 19, 97
Yields
6 Servings