Title: Chicken Pot Pye - Cock N' Bull Part 3 of 3 - Sauce
Categories: S, A, U, C
Yield: 36 Ounces

24 oz Chicken stock
4 oz Roux
8 oz 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 on
Oct 18, 1997