Custard sauce for escalloped chicken
Custard Sauce for Escalloped Chicken recipeThis article was published by: Matthew
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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.
Reference: Custard sauce for escalloped chicken
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