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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Farrell Estate in Arlington, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Fry onions in oil until brown then add flour and mix well.
  2. Add chicken stock gradually while stirring.
  3. Add remainder of ingredients except cream.
  4. Cover saucepan and simmer for 20 minutes then remove bay leaf.
  5. Mix in cream just before serving on a bed of rice.
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