3 cups chicken or veal, cut into bite sized pieces
3 Tbl butter
6 Tbl flour
1/2 green peppers, sliced into strips
2 cups milk
1/4 lb mushrooms
2 cups chicken broth
Salt & Pepper to taste
TIP: Use a double boiler to prevent milk from curdling.
1. Cook peppers and mushrooms in butter for 5 minutes.
2. Add flour and seasonings, blending in milk and broth. Stir until flour and liquids make a smooth sauce.
3. Add your meat to sauce until meat is fully cooked.
4. Serve in patty shells.
Submitted by Bonnie Henzie
Recipe by Deloris Ottenbacher