Blue Cheese Sauce
Heat 1/4 cup [1/8 lb.) butter or margarine in a pan over medium heat; stir in 4 tablespoons all-purpose flour and 1 clove garlic (minced or mashed) and cook until blended and bubbly.
Gradually stir in 1 cup half-and-half (light cream) and 1 1/2 cups regular strength chicken broth.
Cook, stirring, until thickened.
Crumble 4 oz.
blue cheese, add to sauce, and stir until blended.
Taste and add salt, if needed.
Sprinkle with parsley just before serving.