| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chinese | Soup | 6 | Servings |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Flour |
| 1/2 | lb | Ground barbecued pork |
| 1/4 | ts | NSG (optional) |
| 2 | ts | Worcestershire sauce |
| 1 | ts | Tabasco sauce |
| 2 | ts | Salt |
| 1 | ts | White pepper |
| 2 | c | Chicken broth or consomme |
| 1 | qt | Whole milk |
| 4 | tb | Madeira |
| Barbecued pork strips | ||
| Green onions; chopped |
INSTRUCTIONS
Melt butter in a large saucepan over low heat. Add ground barbecued pork & mix together. Add flour & stir constantly for 4-5 min., but don't allow to burn. Add all seasonings to broth & then slowly add to first mixture. Slowly add milk & stir until blended. Let simmer 7-10 min. and stir constantly. Just before serving, stir in Madeira. Serve garnished w/ barbecued pork strips, fresh green onion bits & a splash of Madeira. CHINA ROW CANNERY ROW; MONTEREY CHATEAU ST. JEAN FUME BLANC From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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