1 gallon chicken stock
1/3 lb. butter
1/3 lb. flour
1 tbsp. dry mustard
1 c. Dijon mustard
1 bay leaf
1 tbsp. salt
1 tsp. white pepper
1 tsp. granulated garlic
6 dashes Tabasco sauce
1 lb. fresh spinach, chopped
1 pt. half and half
1 lb. chicken breast

Poach chicken in stock. In saucepan melt butter; stir in flour. Cook slow for 30 minutes, making a pale roux. Stir in dry mustard. Add cooled stock to medium-hot roux, stirring with whip and scraping sides. Bring to a boil and return to simmer. Stir in seasonings.