1/2 cup butter
2 tbsp flour
2 cups chicken stock
1/3 cup sauterne
1/3 cup seedless grapes
1/4 cup sliced water chestnuts
paprika
4 Holland crackers
4 canned pineapple slices, grilled
2 pounds roast turkey breast

In a skillet melt butter and stir in flour. Cook slowly, stirring constantly, about 5 minutes, but do not brown. Blend in chicken stock until smooth. Simmer 10 to 12 minutes. Add wine, grapes and water chestnuts. Heat through. Remove from heat. Arrange crackers in bottom of shallow casserole. Next arrange pineapple slices on crackers and turkey slices on top. Cover with hot sauce and sprinkle with paprika. Bake at 350° F for 20 to 25 minutes, Makes 4 servings of Dinde Mullady.