200 Servings:
6 cups butter or margarine
6 cups flour
8 quart chicken broth
12 cups milk
4 cups chopped celery
12 cans pimiento
12 tablespoon salt
72 eggs
12 quart cracker or bread crumbs
18 tablespoon lemon juice
12 hens or boned chicken
100 Servings:
3 cups butter or margarine
3 cups flour
4 quart chicken broth
6 cups milk
2 cups chopped celery
6 cans pimiento
6 tablespoon salt
36 eggs
6 quart cracker or bread crumbs
9 tablespoon lemon juice
6 or 7 hens or boned chicken
50 Servings:
1-1/2 cups butter or margarine
1-1/2 cups flour
2 quart chicken broth
3 cups milk
1 cups chopped celery
3 cans pimiento
3 tablespoon salt
18 eggs
3 quart cracker or bread crumbs
4-1/2 tablespoon lemon juice
3 or 4 hens or boned chicken
Melt butter, add flour and blend; add chicken broth slowly, stirring constantly; add milk and blend making a smooth white sauce. Combine all ingredients with white sauce and mix well. Pack into greased loaf pans, bake at 300 degrees until knife comes out clean. Cool slightly before cutting. Serve with gravy or mushroom sauce (8 or 9 cans mushroom soup and milk).