1 pint heavy cream
1 can chicken stock (15oz.)
1/2 stick butter
1 cup Parmesan cheese, grated
1 cup Romano cheese, grated
Roux

Bring butter and chicken stock to a simmer. Slowly (while stirring with a whisk) add roux to stock until thickened to a consistency of a somewhat thin pancake batter. Add, while whisking, grated Parmesan and Romano cheese.

On medium heat, very slowly add heavy cream so not to lower sauce temperature but not letting it come to a simmer.

Submitted by: Tom Cravatta