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Chicken Cream Broth

4 cups chicken stock 1/2 cup top milk 1 tablespoon chicken fat 11/2 tablespoons Argo or Kingsford's Cornstarch Salt, pepper and mace to season Combine the chicken stock and top milk, bring to boiling point, thicken with the cornstarch and chicken fat creamed to. creamed together, season to taste and serve with croutons.