REX'S CREAM SAUCE

BON APPITTE'

ADD WHITE WINE, 2/3 CUP OF HEAVY CREAM AND FLOUR, REDUCE HEAT TO LOW AND LET SIMMER. THE LONGER SAUCE SIMMERS THE BETTER IT WILL BE.  YOU WILL HAVE TO ADD REST OF CREAM AND POSSIBLY A LITTLE MORE FLOUR.  ADD REST OF CREAM.  IF SAUCE BECOMES TOO THICK ADD A LITTLE MORE WHITE WINE.  NOTE:  GREAT ON STUFFED MILITONS, ANY SEAFOOD AND CRAB CAKES:

ADD FISH STOCK AND BRING TO A BOIL ADDING THE MINT, ROSEMARY, ORANGE PEEL, LEMON PEEL, & VERON SEASONING.

IN A SAUCE PAN HEAT BUTTER AND SAUTE THE GREEN ONIONS, MUSHROOMS, AND ANDOUILLE.

B: HOW TO:

DRIZZLE SHERRY & DRIZZLE GRANDE MARNIER.

VERON'S ORIGINAL OR GARLIC SEASONING.

LINK OF ANDOUILLE SAUSAGE OR TASSO CHOPPED INTO SMALL CUBES.

PINCH OF ORANGE PEEL.

PINCH OF LEMON PEEL.

PINCH OF ROSEMARY.

PINCH OF MINT.

1-TBSP. DRY COLEMAN'S MUSTARD.

2-TBLSP. OF FLOUR.

1-CUP OF HEAVY CREAM.

1/2- CUP OF DRY WHITE WINE.

1/4 CUP OF FISH STOCK FROM KNORR'S 1/4 OF ONE CUBE

8 OZ. MUSHROOM STEMS CHOPPED. (REMOVE STEMS FROM 8 OZ. MUSHROOM PACK).

1/2- STICK OF BUTTER.

TWO GREEN ONIONS FINELY CHOPPED.

A: Ingredients:

REX'S CREAM. SAUCE

TWO GREEN ONIONS FINELY CHOPPED.
1/2- STICK OF BUTTER.