Sauce for Chicken à la Crème

Name: Sauce for Chicken à la Crème
Ingredients: salt and pepper to taste; salt and pepper to taste; ½ cup sliced cooked mushrooms; 2 Tbsp. sherry (optional); 5 Tbsp. flour; 4 Tbsp. chicken fat; ½ cup heavy cream; 2 cups hot chicken broth; squeeze of lemon juice (about a quarter of a lemon); squeeze of lemon juice (about a quarter of a lemon)

Preparation info

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Ingredients

4 Tbsp. chicken fat
5 Tbsp. flour
2 cups

Sauce

Method

Melt the chicken fat in a heavy saucepan. Stir in the flour and cook, stirring constantly, for 1 or 2 minutes. Off heat dump in the boiling chicken broth, whisking rapidly with a wire whip. Return the sauce to the heat and whisk and taste as you add the lemon juice, salt and pepper, and sherry, if used. When the texture and flavor please you (if you like a thinner sauce, add a little more broth