Sauce Supreme

5 Tablespoon Butter
3 Tablespoon Flour
2 Cup Chicken stock
Salt; to taste
Freshly-ground white pepper; to taste
1/2 Cup Heavy cream
20 1/2 Fat; 0 Other Carbohydrates

In a saucepan, over medium heat, melt 3 tablespoons of butter. Stir in the
flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk
until smooth. Season with salt and pepper. Bring the liquid to a boil and
reduce the heat to low and cook for 15 minutes. Whisk in the cream and
continue to cook for 2 minutes. Season with salt and pepper. Remove from the
heat and whisk in the remaining butter. Serve warm. This recipe yields 2
cups of sauce.