Fricassee Sauce from The Settlement Cook Book by Lizzie Black Kander
Heat fat, add flour when it bubbles, add the soup stock at once, stir until thick then add the cream if desired and stir until smooth.
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Cooking tools:
- Stove
- Saucepan
- Measuring cup
- Wooden spoon
Ingredients
- ½ cup hot cream
- 1½ cups hot chicken stock
- ¼ cup poultry or other fat
- ¼ teaspoon pepper
- 1 teaspoon salt
- ¼ cup flour
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