"1/4 cup of butter or margarine"
"1/4 cup of all-purpose flour"
"1 1/2 cups of milk"
"1 chicken bouillon tablette"
"1/2 cup of grated cheddar cheese"
"2 tablespoons of mustard"
"1 tablespoon of English-style sauce"
"2 cups of cooked prosciutto, cut into small cubes"
"1/3 cup of green olives, pitted and sliced"
"2 tablespoons of chopped fresh parsley"
"Vol-au-vent or crackers"
"1/4 cup of butter or margarine"
"1/4 cup of all-purpose flour"
"1 1/2 cups of milk"
"1 chicken bouillon tablette"
"1/2 cup of grated cheddar cheese"
"2 tablespoons of mustard"
"1 tablespoon of English-style sauce"
"2 cups of cooked prosciutto, cut into small cubes"
"1/3 cup of green olives, pitted and sliced"
"2 tablespoons of chopped fresh parsley"
"Vol-au-vent or crackers"
Melt the butter
Add the flour and mix well
Combine the milk, 1/2 cup of water, and chicken bouillon tablette
Cook, stirring constantly, until thickened
Add the cheese, mustard, and English-style sauce
Mix until the cheese is melted
Add the prosciutto, olives, and parsley
Cover and refrigerate
When ready to serve, warm over low heat, stirring occasionally
Serve in vol-au-vent or on crackers
Serve 6 portions.
