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Easy
Published 1963
Melt butter in the top of a double saucepan; stir in flour and cook over water for 3 minutes, stirring continuously until smooth. Blend in hot chicken stock and then cream with a wire whisk to avoid lumps.
Stir in grated Gruyère and Parmesan and season to taste with freshly-ground black pepper, salt and a little grated nutmeg. Continue to cook over water on the lowest of heats for about