2 c. cream
8 c. milk
5 c. chicken broth
30 Tbsp. (4 c.) flour
30 Tbsp. (2 lb.) butter
3 tsp. salt
6 egg yolks
12 c. diced cooked chicken meat, (about 20 lb. whole chickens, raw weight)
4 cans mushrooms
juice of 1 large lemon
Make in double boiler. Melt butter, add flour and salt. Stir until well blended,
then add milk and broth which has been heated to the boiling point.
Stir vigorously with a whisk to avoid lumps; add chicken and mushrooms.
Just before serving, whisk eggs yolk until well mixed, whisk into cream.
Add egg mixture to chicken mixture as you would for a cream pie filling.
Cook briefly but do not boil. Serves 75.