Instructions: In a large Dutch oven, over slow heat, heat chicken fat (add butter, if you dont have quite enough) and brown flour slowly, to make a roux. Roux should be medium brown at least. Add chicken stock, stirring in well.

Season sauce with salt, black pepper, sherry and lemon juice. Add seafood.

Add chopped eggs. Mix lightly. Keep warm in oven or in chafing dish. Serve in timbales (molds). Use large timbales for dinner or bite-size timbales for cocktail party.

(freeze it until needed). Or boil a chicken and use the fat from the stock for this dish. Reduce the stock for use below.

Perfect for luncheon, dinner or cocktail party

Yield: 25 dinner servings, 75 to 100 cocktail servings

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