6 Tablespoons butter
8 Tablespoons flour
2-1/2 cups poultry stock
2-1/2 cups pan juices
3/4 pound mushrooms
1/2 pint heavy cream
Salt and Pepper
Melt butter in pan and add flour. Whisk over low heat until flour begins to turn golden (about two minutes). Pour in broth and pan drippings, stirring vigorously until smooth. Stirring constantly, bring mixture to boil.
Add mushrooms. Stir in cream. Lower heat and simmer five minutes more to thicken. Season with salt and pepper.
*can make poultry stock by boiling giblets for about two hours with celery, carrot, onion and bay leaf.
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