Sauce Champagne
1 cup brown stock 1 tablespoon butter 1 tablespoon Gold Medal flour 1 cup champagne Cook butter and flour together, stir in slowly the brown stock, cook five minutes; remove from the fire and stir in the champagne.
The Washburn-Crosby flour book — Gold Medal recipes from the mill that stood behind every sack.
1 cup brown stock 1 tablespoon butter 1 tablespoon Gold Medal flour 1 cup champagne Cook butter and flour together, stir in slowly the brown stock, cook five minutes; remove from the fire and stir in the champagne.