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    Chicken Velvet Soup

    Source of Recipe


    Recipe Introduction

    Served at LS Ayers Tearoom/Indianapolis "back in the day"!

    Serves: 2 quarts

    Source: "L.S. Ayres Tea Room Recipes & Recollections"" from Indiana State Museum."

    List of Ingredients

    3/8 pound butter

    3/4 cup flour

    1 cup warm milk

    1 pint hot chicken stock

    1 cup warm cream

    1 quart chicken stock

    1 1/2 cups chopped, cooked chicken

    1/4 tablespoon salt

    Dash pepper


    Combine butter and flour, blending well. Add warm milk, pint of hot chicken stock and warm

    cream. After cooking well, add remaining ingredients.




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