INGREDIENTS
3 cups
Chicken, roast
1 cup
Baby green peas, frozen
1 cup
Carrot
1 cup
Celery
1 cup
Leeks
1 tbsp
Tarragon, fresh
1
Egg
2 1/2 cups
Chicken broth
2 1/4 cups
Flour
1/4 tsp
Pepper, freshly ground
3/4
Scant tsp Salt
1/2
Scant tsp Sugar
1 tbsp
Vegetable shortening
19 tbsp
Butter, unsalted
1 cup
Heavy cream