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(Makes 1 1/2 Cups Sauce)
1 Tbsp. butter or other fat
1/4 tsp. salt
3 Tbsp. flour
1 1/2 c. chicken broth

Melt fat over low heat; blend in flour and salt. Heat
and stir until bubbly. Add broth slowly, stirring constantly.
Cook over low heat, stirring constantly, until thickened.
Chicken Bouillon Sauce: In place of chicken broth, use
a mixture of 1 1/2 cups milk and three chicken-flavored bouil-
lon cubes.

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