Take up the chicken on a hot platter.

Melt one tablespoonful of butter in a saucepan, and add a heaping tablespoonful of flour, stirring constantly till smooth.

Pour in slowly one cup of milk, and, as it boils and thickens, add the chicken broth, and serve.

This becomes a pot-pie by adding biscuit-crust as in rule for veal pot-pie, p.

150, and serving in the same way.