3/4 c. butter
3/4 c. flour
1 1/2 tsp. dill weed, dry
3/4 tsp. salt
1 can (46 oz.) College Inn chicken broth
3/4 tsp. lemon rind, fresh finely grated
3 tbsp. lemon juice, fresh

1. Melt butter. Stir in flour, dill and salt. Cook 1 minute.

2. Stir in broth. Bring to boil, stirring constantly, until thickened.

3. Mix in lemon rind and juice.

4. Serve over cooked vegetables, veal, chicken or fish.

5. Add a tiny bit of yellow food coloring.