Name: White Cream Sauce for Crepes
Ingredients: 5 sm Mushrooms (or more if you prefer) (up to 6); 1 Thick slice of ham; 1/3 c Flour; 2 tb Butter; 2 c Milk; Shreded cheese; 1/2 ts Salt; 1/2 ts Pepper; 1 ts Nutmeg; 1 Cereal bowl; 1 Wisk; 1 Sauce pan

“Abba” is only a little word, and yet contains everything. It is not the mouth but the heart’s affection which speaks like this. Even if I am oppressed with anguish and terror on every side, and seem to be forsaken and utterly cast away from Your presence, yet am I Your child, and You are my Father. For Christ’s sake: I am loved because of the Beloved. So this little word, “Abba,” Father, deeply felt in the heart, surpasses all the eloquence of Demosthenes, Cicero, and the most eloquent speakers that ever lived. This matter is not expressed with words, but with groanings, and these groanings cannot be uttered with any words of eloquence, for no tongue can express them.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Dairy	French		6	To 8

INGREDIENTS

5	sm	Mushrooms (or more if you prefer) (up to 6)
1		Thick slice of ham
1/3	c	Flour
2	tb	Butter
2	c	Milk
		Shreded cheese
1/2	ts	Salt
1/2	ts	Pepper
1	ts	Nutmeg
1		Cereal bowl
1		Wisk
1		Sauce pan

INSTRUCTIONS

EQUIPMENT
This is one of Veronique's family recipes. It's so yummy that I've used it
many other dishes besides Crepes, but I think it tastes best with crepes.
Preparation: 10 Minutes Baking Time: 30 Minutes
Prepare mushrooms and ham first. Remove mushroom skins, slice them, and put
them into a cereal bowl with 1 cup of water. Cook in microwave for 2
minutes. Slice the ham into small pieces.
Melt butter over low heat, but don.t brown it. Mix the flour and butter
over low heat for 1 minute, stir repeatedly to avoid browning. Remove from
heat, add milk. Reapply low heat, stir regularly to avoid burning.
This will be ready in about ten minutes when the milk is almost ready to
boil (but not boiling). The mixture will slowly start to thicken at this
point. Once it starts to thicken mix in the mushrooms, ham, cheese, salt,
pepper, and nutmeg and continue stirring for about 1 minute. At this point
the mixture should be much thicker and creamy. To serve just place a small
portion of the sauce in the middle of the crêpe and roll it up.
La Cuisine de Véronique http://www.cooking-french.com
cookinginfo@cooking-french.com Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by Everett Woods <recipes@cooking-french.com> on Aug 18, 1997

A Message from our Provider:

“The art of love is God at work through you. #Wilferd A. Peterson”