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Melt butter in saucepan. add flour, stirring until well blended. Gradually stir in stock, then cream. Bring to a boil, stirring constantly. Add chicken, ham, celery and parsley. Mix 2 tablespoons of hot sauce with egg. Reduce heat to low, then add egg mixture to saucepan. Stir constantly until sauce thickens. Before serving add sherry if desired. Serves 4 |
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