Kipfilet met garnalensaus

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4 kipfilets
peper, zout
50 gr boter
30 gr bloem
6 1/2 dl room
3 dl kippenbouillon
EEN scheutje cognac
(tomatenpuree)
75-100 gr garnalen

Bestrooi de filets met peper en zout en bak ze in 20 gr boter gaar.
Smelt in een steelpan 30 gr boter en voeg de bloem in één
keer toe.
Roer goed door en giet er dan langzaam de bouillon bij.
Roer de saus glad en voeg dan de room, de cognac, (de tomatenpuree), de
garnalen en zo nodig wat zout en peper toe.
Laat de saus door en door warm worden en serveer hem bij de KIPfilets.
U kunt de saus ook bij varkensoesters en varkenshaasjes geven.