ladles of the stock and heat in a
pan. Add 2 tablespoons of chopped
lemon rind, the juice of half a
lemon and a small glass of sherry
or white wine. Simmer 5 minutes,
then thicken the sauce with a
tablespoon or so of cornflour mixed
in a teacup of milk, and when it
begins to thicken put in your sliced
chicken, the vegetables that were
cooked with it cut into long strips
and a handful of chopped
watercress. Cook all together for a
few minutes and turn into a glass
dish.
Lemon chicken should be served
cold, and the sauce, if made