- 2 Tbsp. butter
- 2 Tbsp. flour
- 1/4 tsp. salt
- Dash white pepper
- 3/4 c. game bird stock or chicken broth
- 1/4 c. whipping cream or half-half
In small sauce pan, melt butter over medium-low heat. Stir in flour, creating a rue. Blend in stock, cream, salt and pepper. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve warm.
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