2 cups white stock (fish, chicken, or veal)
1/2 stick butter
1/4 cup flour
1 bay leaf
4 parsley stems
1 sprig thyme
Method of Preparation:
1. Bring the stock to a boil.
2. In a separate pan, melt the butter, add the flour and cook slowly, stirring, until it becomes a light, golden straw color and has a nutty aroma. Slowly add chicken stock, then milk, stirring constantly. Add bay leaf, parsley stems, and thyme. Simmer for 45 minutes, skimming as necessary. Strain through cheesecloth or a fine metal strainer.
3. Chill, and store covered and refrigerated until needed.
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