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2 Tbsp. fat from roasting pan
of crown roast
2 Tbsp. flour
1/2 c. dry white wine
1/2 c. hot white chicken stock
1 c. heavy cream
1 Tbsp. Dijon mustard

Make a roux with drippings and flour. Cook for 2
minutes. Add wine to roux, cook until wine is reduced to 2
tablespoons and add chicken stock and cream. Cook and stir
until thick. Thin the mustard with 2 tablespoons of sauce and
add to sauce. Season with salt and pepper.
Note: This sauce is made to go with crown roast of pork
and the sausage and raisin stuffing.

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