2/3 cup chicken fat and butter
2 pounds mushrooms, sliced ? cup flour
2 cups hot chicken stock
3 cups hot milk
4 cups diced cooked chicken
pepper onion juice Melt fat and add mushrooms. Cover and cook over low heat 3 minutes. Stir in flour and when well blended add chicken stock and milk gradually as sauce thickens. Add chicken and season with salt, pepper and onion juice, if desired. Heat thoroughly, and serve in ring of mashed potatoes or boiled rice. Yield: 12 servings. Note: A 5-pound fowl or roaster will yield about 4 cups diced chicken. After the chicken is tender, drain. Chill stock and remove fat for use in sauce.