1/2 c. butter
1 c flour
1 qt. veal stock (or beef)
1 qt. milk
2 oz. dry white wine
1/2 c. sour cream
3 oz. chopped walnuts
1 tsp. dry mustard
1 sm. garlic clove, crushed
Salt and white pepper
Chopped fresh parsley to garnish

Melt butter in pot, add flour, mix well. Cook for a minute. Add heated stock, milk, and wine while stirring. Let come to a boil. Add sour cream, walnuts, mustard and garlic. Add salt and pepper to taste. Serve hot, garnish with parsley. Makes 2 quarts.