1 stewing hen
1/2 lb package noodles
1 1/2 t salt
4 T butter or fat
4 T flour
2 c milk
3 c chicken broth Cook chicken until tender and remove meat from bones. Cut chicken into 1/2
inch pieces. Boil noodles in salt water for 20 minutes. Drain and rinse with warm water. Make a thin sauce with fat, flour and liquid. Add salt & pepper. Thin White sauce:
3 T fat (butter preferred)
2 T flour
1 t salt
2 c milk Melt fat in heavy sauce pan or in top of double boiler. Add flour and seasoning and stir until well blended. Slowly add milk, stirring constantly until a smooth paste is formed. To
shorten cooking time, milk may be heated separately. |
