| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chicken, Poultry, Sauces | 1 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 1/4 | c | Flour |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 1/2 | c | Milk |
| 3/4 | c | Light cream |
| 1/4 | c | Finely chopped green pepper |
| 2 | Pimientos, chopped | |
| 1/2 | c | Sliced fresh mushrooms |
| 2 | Egg yolks | |
| 2 | T | Dry sherry |
INSTRUCTIONS
In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and sherry together. Add this mixture gradually to the sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1226
Calories From Fat: 859
Total Fat: 97.5g
Cholesterol: 630.4mg
Sodium: 1437.1mg
Potassium: 1090.3mg
Carbohydrates: 56g
Fiber: 2.1g
Sugar: 20.9g
Protein: 28g