Categories: Sauces, Vegetables, Veal 
      Yield: 6 servings 
  
      2 tb Butter                              4 ea Black Peppercorns 
    1/4 c  Unbleached Flour                  1/2 c  Chopped Mushrooms, (Leftover 
      3 c  White Or Veal Stock, (See                -Trimmings And Stems Can 
           -Stocks), Heated To Boiling     
  
  The delicate of this luxurious sauce makes it perfect for creaming poultry, 
  eggs, or elegant edibles such as sweetbreads or oysters. 
   
  Be Used.) Salt And Freshly Ground Black Pepper, To Taste 
   
  Melt the butter in a large heavy saucepan over medium heat.  Whisk in the 
  flour and cook for 3 minutes, then stir into the hot stock. Add the 
  peppercorns and mushrooms and simmer gently over low heat at least 30 
  minutes.  Strain through a sieve lined with cheesecloth and season to taste 
  with slat and pepper. 
   
  Yield:  About 2 cups of sauce. 
   
  From The Complete Book Of Sauces by Sallie Y Williams