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Sauce for Pheasant
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| 6. T. butter 6. T. flour | |
| 1/2 tsp. | black or white pepper |
| 1/8 tsp. | nutmeg |
| 1/4 tsp. | dried thyme |
| 1 1/2 cups | milk |
| light cream, alternative | |
| 1 cup | chicken broth |
| 1 cup | shredded Swiss cheese |
| 1/4 cup | dry white wine |
| 1 cup | sour cream |
Melt butter. Stir in flour, pepper, nutmeg, & thyme and stir until smooth. Add milk & chicken broth Cook & stir until thick & bubbly. Add cheese & wine stirring until cheese melts. Remove from heat & stir in sour cream.
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