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Instructions |
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Blend in a bowl, 1 cup cold broth with flour until smooth. Heat remaining broth with bouillon cubes in sauce pan.
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Stir flour mixture into hot broth. Cook and stir over moderate heat until mixture thickens.
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Reduce heat. Add Kitchen Boquet and pepper. Makes about 4 cups.
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Flavor Variation- Replace 1/4 cup broth with dry sherry and add 1 tablespoon chopped parsley.
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Originally Submitted
6/23/2009
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