INGREDIENTS
2 1/2 cups
Chicken, cooked
4 tbsp
Chicken fat - or use
1 cup
Carrots
1 cup
Celery
1 1/4 cups
Onions
1 tbsp
Parsley, dry
1 tsp
Thyme, dry
4 cups
Chicken stock
1/2 tsp
Mustard, dry
1/2 cup
All-purpose flour
1/4 tsp
Black pepper, freshly ground
1 tsp
Kosher salt
1/4 tsp
Nutmeg, freshly ground
4 tbsp
Butter
2 tbsp
Vermouth or white wine