Left-over foods and how to use them

by Elizabeth O. Hiller

Chicken a la Bechamel

• 1½ cups cold cooked chicken cut in
• one-third inch cubes.
• 1 cup Sauce Bechamel.
• ⅛ teaspoon celery salt.
• ½ teaspoon finely chopped parsley.

Process: Add parsley and celery salt to sauce; add chicken and simmer gently until chicken is thoroughly heated. Omit the yolks of eggs when making the sauce for this purpose.