4 tbsp butter
½ cup diced carrot
½ cup diced green pepper
½ cup minced onion
½ cup minced celery
½ cup flour
1 qt well-seasoned chicken stock
34 cups fresh milk
salt and white pepper
1
Melt butter in double boiler, add vegetables.
2
Braise until tender, not brown.
3
Blend in flour. Cook one minute, stirring constantly.
4
Add stock and cook; stir until thick.
5
Add Cheddars; stir until they melt.
6
Thin with milk to creamy consistency.
7
Season with salt & pepper.
8
Strain, Reheat in double boiler.
9
Serve hot - or in warm weather, serve very cold.
Ingredients
4 tbsp butter
½ cup diced carrot
½ cup diced green pepper
½ cup minced onion
½ cup minced celery
½ cup flour
1 qt well-seasoned chicken stock
34 cups fresh milk
salt and white pepper
Directions
1
Melt butter in double boiler, add vegetables.
2
Braise until tender, not brown.
3
Blend in flour. Cook one minute, stirring constantly.
4
Add stock and cook; stir until thick.
5
Add Cheddars; stir until they melt.
6
Thin with milk to creamy consistency.
7
Season with salt & pepper.
8
Strain, Reheat in double boiler.
9
Serve hot - or in warm weather, serve very cold.