3 tbsp. butter
8 tbsp. all-purpose flour
2 c. warm chicken broth
2 c. warm light cream or milk
1/8 tsp. cayenne pepper
1 tsp. dry mustard
1/8 tsp. Accent
1/4 tsp. sugar
1 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. paprika
4 hard-cooked eggs, diced
4 c. cooked chicken, diced
1 (8 oz.) can water chestnuts, drained and sliced
1/2 c. Madeira or sherry wine

Melt butter in saucepan; blend in flour until smooth. Slowly add warm broth and cream, stirring until smooth. Cook until thickened, stirring constantly. Add all seasonings. Cook 1 minute until blended, then place pan over hot water.

Fold in eggs, chicken, water, chestnuts and wine; mix well. Keep warm until serving time, then transfer to chafing dish or large casserole dish. Serve over puffed pastry shell, hot biscuit or rice. Yield: 8-10 servings.