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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