Chicken Á La Celeste © 1949

3 tablespoons chicken or other fat
4 tablespoons flour
1 cup chicken broth
1 cup rich milk
1 1/2 cups diced cooked chicken or 2-6 oz. cans boned chicken
2 tablespoons chopped pimiento
1/2 cup chopped ripe olives
1/2 teaspoon paprika
1 teaspoon finely chopped onion
1/8 teaspoon pepper
Salt
Salted almonds

Melt chicken fat, add flour and stir over low heat until blended. Add cold broth and milk all at once. Stir and cook until thickened. Then set over hot water. Add chicken, pimiento, olives, paprika and onion. Heat thoroughly. Season to taste with salt and pepper. Serve in fried noodle nests or over biscuits, crisp toast, patty shells or waffles. Top with salted almonds. Serve with cranberry sauce. 4 to 6 servings.

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