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Nov 28, 2010 on Food Network
“I have not made this recipe. That said, I've got to tell you that I've relied on SOS for many, many years. We all know what "SOS" means when it comes to food, but this is a very adaptable staple that can meet the tastes of many tongues.
Start with your simple basic roux (butter, flour, milk) and then adapt with seasonings and meat....”