RE:Recipe As Promised
Just a tip on the sauce: if you find it's not thick enough add a tablespoon of roux.
(For those who have never experienced the magic of roux cooking, this is simply a tablespoon of butter or lard to which a tablespoon of flour is added. Saute this mixture until it's golden brown. When added to a sauce, the semi-cooked flour bonds with milk sugars and forms a thickening agent without clumps and without the strange texture of corn starch.)