Brandied Cream Sauce
- 2 tablespoons all-purpose flour
- ¾ cup evaporated milk
- ¼ cup chicken broth
- 2 tablespoons butter or margarine
- ¼ teaspoon salt
- 2 tablespoons brandy
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in brandy and salt.