Recipe - Milk Sauce For White Cut Chicken

1 One half cup Milk
2 tablespoon Butter
1 teaspoon Sugar
1 teaspoon Sherry
One half teaspoon Salt
1 tablespoon Cornstarch
3 tablespoon Water

1. Heat, but do not boil, milk. Then, over low heat, stir in butter,
sugar, sherry and salt. Cook only to heat through.

2. Meanwhile blend cornstarch and cold water to a paste, then stir in to
thicken. Pour sauce over chicken and vegetables and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.