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from The Williamsburg Cookbook
½ cup butter
½ cup all-purpose flour
2 cups hot chicken stock, or canned chicken broth
1 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
1 cup light cream
1 pound turkey breast, sliced
cooked rice or noodles
3 tablespoons toasted almonds, chopped
Melt the butter and add the flour, stirring until smooth.
Pour the hot chicken stock or broth into the butter-flour mixture and stir until smooth.
Add the salt and pepper.
Heat the milk and cream in a saucepan.
Pour into the thickened chicken stock or broth and cook over low heat for 10 minutes, stirring often.
Serve the sauce very hot over sliced turkey breast and steamed noodles or rice.
Top with toasted almonds.