Custard sauce for escalloped chicken

Custard Sauce for Escalloped Chicken recipe

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Great Grandmothers Recipe

1 cup chicken fat or part butter or margarine
1 cup flour
4 cups chicken broth
1 cup milk
1 teaspoon salt
4 slightly beaten eggs

Melt chicken fat and butter in a large sauce pan. Blend in flour, then gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add eggs to the remaining mixture in the saucepan. Cook 3 to 4 minutes.

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