1 cup cold flaked chicken. 1/2 teaspoon celery salt.
1 cup thin cream sauce. 1/4 teaspoon curry powder.
Prepare one cup of thin cream sauce and season with the celery salt and
curry powder. Add the chicken and when heated through pour over slices of
toast or into timbal cases. Garnish with parsley. Any desired seasonings
can be used in place of the celery and curry.
[DOMESTIC SCIENCE 829]