1 1/3 c. flour
1 tbsp. salt
2 c. chicken broth, cold
2 3/4 c. chicken broth, hot
1/2 tsp. black pepper
1/2 c. onions, chopped fine
1/3 c. pimentos, diced
3 lb. chicken, cooked, diced
4 eggs, diced

Mix flour and salt with cold chicken broth. Mix to form a smooth paste. Add flour paste slowly to hot chicken broth, stirring constantly. Add black pepper and onions. Cook over low heat for 10 minutes or until thickened, stirring frequently. Add pimentos, chicken and eggs. Stir. Heat until mixture begins to boil. Serve over a slice of toast or in a tart shell. Garnish with a cherry tomato or curly endive. Protein 19.8 gm; Cho 6.6 gm; Fat 5.7 gm; Kcal 165; Sodium 468 mg; Dietary fiber 0.3 gm. 1/2 cup per serving. 25 servings.