2 1/2 cups chicken consomme conbined with pan juices
1 tsp. dried parsley
1 tblspn. butter
1/4 tsp. black pepper
2 tblspn. cornstarch
1/2 tsp. sugar


  Combine in saucepan 2 cups consomme/ pan juices mixture

and remaining ingredients, except cornstarch. Bring to a

boil. Dilute cornstarch in remaining 1/2 cup consomme/ pan

juices mixture. Add to saucepan. Heat and stir with a wire

whisk until thickened. Pour over pork roast slices and

vegetables.

* Do not add any leftover vegetables basting liquid to gravy!







	






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