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Порций: 12

Ингредиенты

Cost per serving $0.51 view details

Инструкции

  1. 1. SPRINKLE FLOUR Proportionately OVER DIPPINGS AND FAT BOTTOM OF PAN.SCRAPE AND USE BROWN PARTICLES REMAINING IN PAN.
  2. 2. COOK OVER LOW HEAT ON TOP OF RANGE, IN A STEAM-JACKETED KETTLE Or possibly IN 375 F. OVEN 30 Min Till FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER-BROWNING.
  3. 3. RECONSTITUTE SOUP AND GRAVY BASE. Add in STOCK TO ROUX, STIRRING CONSTANTLY.
  4. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 Min Or possibly Till THICKENED, STIRRINGCONSTANTLY.
  5. 4. Add in PEPPER.
  6. NOTE:
  7. 1. IN STEP 3, 6 1/4 Quart Warm STOCK MAY BE USED. SEE RECIPE NO. P-1. OMIT SOUP AND GRAVY BASE.
  8. 2. ONE A LADLE MAY BE USED. SEE RECIPE NO. A00400.
  9. SERVING SIZE: 1/3 C.

Nutrition Facts

Amount Per Serving %DV
Serving Size 588g
Recipe makes 12 servings
Calories 567  
Calories from Fat 382 67%
Total Fat 43.22g 54%
Saturated Fat 10.01g 40%
Trans Fat 14.27g  
Cholesterol 0mg 0%
Sodium 21mg 1%
Potassium 57mg 2%
Total Carbs 39.8g 11%
Dietary Fiber 1.4g 5%
Sugars 0.14g 0%
Protein 5.39g 9%
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