Reference > Farmer's Cookbook > POULTRY AND GAME > Blanquette of Chicken
  Luncheon Chicken Scalloped Chicken  
CONTENTS · BIBLIOGRAPHIC RECORD

Blanquette of Chicken

2 cups cold cooked chicken, cut in strips
1 tablespoon finely chopped parsley
1 cup White Sauce II
Yolks 2 eggs
2 tablespoons milk

Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Luncheon Chicken Scalloped Chicken  
 
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