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3 Tbsp. butter
6 Tbsp. all-purpose flour
2 c. chicken broth
1 c. light cream
1 tsp. prepared yellow mustard
1/2 tsp. salt
dash of pepper
1/8 tsp. allspice
1/8 tsp. ground nutmeg
1/2 tsp. sugar
1/8 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. seasoned salt
1/4 c. dry sherry
4 hard-cooked eggs, cubed
4 c. cooked chicken, chopped
buttered bread crumbs

Melt butter in saucepan and stir in flour until smooth.
Over low heat slowly blend in broth, then cream. Cook over
medium heat until thick, stirring constantly. Combine all
seasonings, then blend into sauce. Stir in wine; fold in eggs
and chicken. Turn into buttered 3 quart casserole. Top with
crumbs and bake at 350 degrees for 30 minutes. Leftover turkey may be
substituted for chicken with excellent results. Yield: 10 to
12 servings.

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