Custard sauce for escalloped chicken

Custard Sauce for Escalloped Chicken recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Custard sauce for escalloped chicken, recipe Rating: 4.5
Number of votes:102

Great Grandmothers Recipe

Ingredients:

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.