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1 quart
.Easy
Published 1963
Melt fat in a large, heavy saucepan; add diced salt pork (or green bacon), carrots, onion and celery, and cook until golden. Sprinkle with flour and cook gently on a very low flame, stirring frequently, until well browned. Add a third of the boiling stock together with bouquet garni and garlic, and cook, stirring frequently, until sauce thickens.
Add half of remaining stock and c