Chicken and Mushroom Filling for Patty Shells (Fifteen portions)

Ingredients

• 2 C Cooked chicken, diced
• 1/4 t Paprika
• 1 C Button mushrooms, diced
• 2/3 C Flour
• 3 T Pimentoes, cut fine
• 2/3 C Butter (or chicken fat) (Originally chicken fat. Substituted with butter for modern preference. If using chicken fat, render from chicken skin.)
• 1 t Salt
• 3 C Milk

Instructions

1. 1Melt the butter (or chicken fat) in a saucepan over medium heat. Add the flour and salt, mixing thoroughly. Add 1/2 cup of milk.
2. 2Cook until the mixture thickens, then remove from the heat and heat for one minute. Add 1 cup of milk and reheat. When it thickens, beat vigorously until creamy.
3. 3Add the rest of the milk and cook until thicker than a vegetable white sauce. Add the chicken, mushrooms, and pimentoes. Serve hot in patty cases.
4. 4To prepare the patty cases for serving, heat until hot in a moderate oven, about 350°F (175°C).