8 cloves (toes) of fresh garlic, peeled & trimmed
1 tbsp. butter
1/4 c. olive or peanut oil
1/2 c. flour
1 tsp. chicken bouillon or 1 cube
1/2 c. white wine
1/3 to 1/2 c. canned milk
Fresh milk as required
Salt and coarse black pepper
Wrap garlic in foil with a small amount of butter. Bake 1/2
hour at 350 degrees. Let cool and chop real fine. Make a roux with butter, oil
and flour, cook at least 2 minutes. Add the wine, canned milk and bouillon.
Bring to a simmer, stirring constantly. Add fresh milk to thin to desired
thickness. Add salt to taste and about 1/2 teaspoon pepper. Simmer 5 minutes,
stirring occasionally.
