3 tb Butter
3 tb Flour
1/2 c  Chicken stock
1/2 c  Heavy cream
1/2 c  Jubilee white Champagne

Melt butter in a saucepan. Add the flour and stir into a paste (roux). Add
chicken stock, cream and champagne. Whisk all the ingredients together.
Simmer for 10 minutes over medium heat.