Cut chicken at joints. Cover with water, add other ingredients, cover tightly and cook until tender. If soup boils down, do not add hot water until you have removed the chicken. Strain soup and serve with your favorite addition.
Mix flour with milk to thin paste. Bring chicken fat to boiling point, add milk mixture. Stir carefully until thick. Add chicken soup. Salt to taste and add lemon juice.
On a large platter arrange a bed of cooked rice. Place chicken on the rice and cover with the yellow sauce. Garnish with lemon slices and parsley. Button mushrooms and blanched almonds may be added to the yellow sauce.
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