Recipe - Black Pepper Cream Gravy

2 tablespoon Butter or bacon fat
2 tablespoon Flour
2 cup Milk
2 tablespoon Heavy cream (whipping)
1 teaspoon Salt
Three fourths teaspoon Black peppercorns, freshly
cracked

In a saucepan over mediumhigh heat, melt the butter/bacon fat. Whisk in
the flour. Saute the flour until lightly browned. Remove pan from the
heat. Pour the milk into the pan in a steady stream, whisking constantly.
Return pan to the heat. Whisk until the gravy thickens. Whisk in the
cream, salt, and pepper. Keep warm until needed.

Recipe: Chef Robert Del Grande of the Rio Ranch restaurant, 9999
Westheimer, Houston, Texas

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini