1 lb. butter
3 c. flour
1 1/2 qts. hot chicken stock
4 qts. milk
1/4 lb. butter
1 1/2 lbs. canned mushrooms
2 tsp. paprika
1 tsp. pepper
4 med. green peppers, chopped
2 (4 oz.) jars pimento
1 tbsp. salt

Cook 25-30 lbs. of chicken. Cool and remove meat from bones. Reserve 1 1/2 quarts of the stock. Cut meat into fork size pieces and refrigerate. Prepare the first four ingredients for the cream sauce, by melting the butter in a heavy 12 quart kettle. Stir in flour to make roux. Stir constantly while adding hot chicken stock. Add milk and stir until mixture is smooth and beginning to thicken. Place kettle over hot water and stir frequently.

Prepare the remaining ingredients. Melt butter in heavy skillet. Saute the peppers and mushrooms slowly until tender. Add them and remaining ingredients to cream sauce. Adjust seasonings to taste. Add chicken. Heat very hot and serve on patty shells or on hot biscuits.

Serves 50.