Wayne wrote on Sat, 07 Jun 2008 03:46:11 GMT:
>> In article
>> 0>,
>> says...
>>>>Clipping<<<<<<
>> Ooops, that's what I forgot. Once the meat is browned you add
>> about 4oz. of milk and let it simmer for about 3 minutes.
>>
> Yep, that sounds about right.
My recipe calls for simmering for 2 hours and periodic addtions
of milk every half hour or so as the sauce thickens. It looks
strange just after the milk is added but the white color
disappears quickly.
--
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not