Strain the drippings and remove excess fat. Reheat four tbs fat and add 4 tbs flour until it has the consistency of heavy cream. Stir with a wire whisk until the flour thickens and is smooth. Continue to cook slowly while stirring in 3 cups of milk or stale beer. Stir in Roquefort until melted. Add lemon rind.
Cajun Country -- New Iberia, Louisiana