Creamed Chicken, Turkey, or Duck
From Observatory
1111
- Ingredients
- Chicken, turkey, or duck
- White Sauce No. 2
- Buttered toast
- Utensils
- Saucepan
- Spoon
- Knife
- Directions
- Cut several slices of cold cooked fowl into small cubes or dice.
- Make White Sauce No. 2, in accordance with the directions.
- Stir about 1 cup of the cut fowl into the White Sauce, and reheat slowly to the boiling-point.
- Serve on slices of buttered toast. If desired, a small amount of chopped mushrooms, pimentos, green pepper, or olives may be added to the White Sauce with the cut fowl.
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