80 g/3 oz butter
25 g/1 oz plain flour
300 ml/2 pint Chicken Stock
3 tablespoons Marsala
1 black truffle (optional), thinly sliced
salt and pepper


1.Melt the butter in a saucepan and stir in the flour.
2.Cook, stirring constantly, until lightly browned. Stir in the stock, a little at a time, and bring to the boil, stirring constantly.
3. Lower the heat and continue cooking until reduced by half.
4.Season to taste with salt and pepper. Pour in the Marsala, bring to the boil and turn off the heat so that the wine's aroma is not lost.
5.If using, stir in the black truffle.
6. For smoked ham, kidneys or sautéed chicken fillets.

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