• 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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