Recipe - Cream Gravy For Chicken Curry Pot Pie

4 tablespoon Butter
One fourth cup Flour
4 cup Chicken stock
1 Whole clove
1 small Onion, peeled
1 Bay leaf

In a heavybottomed saucepan melt the butter over medium heat. As soon as
the butter begins to bubble (don't let it brown), add the flour and cook
together for 1 to 1 One half minutes. Slowly whisk the chicken stock into the
butterflour. Stick the clove into the onion an add to the sauce along with
the bay leaf. Simmer for 30 minutes, stirring now and then, and skimming as
needed. Remove the onion and bay leaf before using. Makes about 4 cups.

These recipes are from "Fog City Diner Cookbook" by Cindy Pawlcyn,
published by 10 Speed Press. Web2MC courtesty of Buster and patH
(phannema@wizard.ucr.edu)

Published by KCRW's Good Food (Los Angeles) on Apr 19, 97

Recipe by: Cindy Pawlcyn, Fog City Diner Posted to MCRecipe Digest V1 #583
by PATh phannema@wizard.ucr.edu on Apr 21, 1997