Title: Black pepper cream gravy
 Categories: Condiments, Desserts
      Yield: 6 Servings
 
      2 tb Butter or bacon fat
      2 tb Flour
      2 c  Milk
      2 tb Heavy cream (whipping)
      1 ts Salt
    3/4 ts Black peppercorns, freshly
           -cracked
 
  In a saucepan over medium-high heat, melt the butter/bacon fat. Whisk
  in the flour.  Saute the flour until lightly browned. Remove pan from
  the heat. Pour the milk into the pan in a steady stream, whisking
  constantly. Return pan to the heat.  Whisk until the gravy thickens.
  Whisk in the cream, salt, and pepper. Keep warm until needed.
  
  Recipe:  Chef Robert Del Grande of the Rio Ranch restaurant, 9999
  Westheimer, Houston, Texas