⅓ cup finely chopped celery
Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.
Luncheon Chicken
1½ cups cold cooked chicken, cut in small dice
2 tablespoons butter
1 slice carrot, cut in small cubes
1 slice onion
2 tablespoons flour
1 cup Chicken Stock
Salt