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1/2 cup butter
1/2 cup flour
1 cup cream
1 cup chicken broth
1 cup milk
1 t. salt
1/2 lb. fresh mushrooms or 6 oz. canned, sliced
2 cups diced cooked chicken
1/2 cup sherry wine
3/4 cup toasted slivered almonds
2 cups whole seedless white grapes
Dice boned, cooked chicken. Melt butter; make a roux with flour; add cream, milk, chicken broth and cook until smooth and thick. Fold in mushrooms, chicken, toasted almonds and add sherry. Correct seasonings. Just before serving fold in white grapes. To serve: Make either cream puffs or crepes. If the cream puffs are used, they can be made, baked and stored in a deep freeze. This is especially nice for the larger luncheons. Be sure your cream puff is baked completely dry and that no moisture remains inside. Reheat slowly to serve.
Source: Square House Museum Cookbook