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1
For sauce:
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2
Bring stock and milk to simmer in small saucepan.
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3
Melt butter in medium saucepan over low heat; add flour and stir 5 minutes, do not brown.
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4
Gradually whisk in stock mixture.
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5
Increase heat to medium and bring sauce to boil, stirring constantly.
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6
Reduce heat to low and cook until thickened, stirring frequently, about 8 minutes.
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7
Add cream and simmer until reduced to 2 1/2 cups, stirring frequently, about 10 minutes.
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8
Add gorgonzola and parmesan and stir until smooth.
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9
Season with salt and pepper.
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10
(Can be prepared 1 day ahead. Press plastic onto surface of sauce to prevent skin from forming. Cool,cover and refrigerate.).
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11
For Bread:
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12
Trim ends off bread,cut loaf crosswise in half and cut each piece in half, leaving one long side attached; open bread flat.
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13
Set on baking sheet.
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14
Heat oil in small saucepan over low heat.
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15
Add 2 tablespoons parsley, garlic and herbs de provence; season with salt and pepper.
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16
Stir until heated through.
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17
Brush oil mixture over bread and broil bread until golden brown, about 1 1/2 minutes.
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18
Fold bread back into loaf shape; cut diagonally into 2-inch-wide slices.
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19
Rewarm sauce over low heat, stirring constantly.
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20
Pour onto heated platter and top with bread slices.
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21
Sprinkle with remaining 1 tablespoon parsley and serve immediately.
