It only stands to reason among those who are truly saved that they will spend the duration of their existence with the desire to grow in their knowledge of Jesus Christ. This is a clear indication that we not only love our Savior, but find Him so magnificent that we wish to continually explore new elements of His perfections. Expanding our relationship with Him through biblical awareness and personal experience is at the heart of knowing Christ, is at the heart of a genuine relationship with Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Sauces and, Marinades	1	Servings

INGREDIENTS

3	tb	Butter
3	tb	Flour
1 1/2	c	Canned bouillon; soup stock or vegetable stock
1/2	ts	Thyme
1		Sprig parsley
		Salt and freshly ground pepper

INSTRUCTIONS

Melt the butter in a heavy saucepan over low heat. Add flour and blend well
over medium heat. Reduce heat and simmer for several minutes. Heat bouillon
or stock, stir into the roux (flour and butter mixture) and continue
stirring until sauce thickens. Add herbs, reduce heat and simmer for
several minutes. Correct seasoning. Serve with meats or other dishes or use
as base for Bordelaise sauce.
Recipe by: James Beard Posted to MC-Recipe Digest V1 #761 by C4
<c4@groupz.net> on Aug 26, 1997

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