| Instructions: |
3 tb Butter
3 tb Flour
1/2 c Chicken stock
1/2 c Heavy cream
1/2 c Jubilee white Champagne
Melt butter in a saucepan. Add the flour and stir into a paste
(roux). Add chicken stock, cream and champagne. Whisk all the
ingredients together. Simmer for 10 minutes over medium heat.
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