Saucepan 1
Melt margarine and blend in flour, salt, nutmeg and gradually add
stock. Stir constantly until thickened.
Saucepan 2
Melt margarine until foamy and add onion, cook until transparent.
Stir in curry powder, thyme, bay leaves, stock and lemon juice.
Bring to a boil and then add to white sauce. Cover and simmer for
15 minutes, do not boil.
Just before serving add cubed chicken or turkey and cream. Serve
with Rotini noodles or Rice.
Originally Submitted
10/25/2012
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