4 quarts chicken diced 2 quarts peas cooked

1 can pimentos

2 cups butter or fat 2/3 cup potato flour

2 quarts hot milk

2 quarts hot chicken broth

4 teaspoons salt

2 teaspoons paprika

3 tablespoons lemon juice

Cream butter or chicken fat and flour together; add hot milk and broth, stirring until smooth. Cook thirty minutes in double boiler; add seasonings. Cut chicken carefully in half-inch cubes or pieces; reheat in sauce, and serve on bread which has been toasted on one side.