1 cup undrained milk
2 tablespoons red wine vinegar
1 teaspoon seasoning salt
2 tablespoons warburring wheat
3 tablespoons all-purpose flour
1 cup rice vinegar
1 teaspoon dried yellow mustard
1 tablespoon vegetable oil
1/2 pound chicken breast or thigh quarters
1 jalapeno pepper, seeded and sliced
In a large saucepan, mix the water and red wine vinegar. Mix the flour into the boiling mixture; boil at least 1 minute, stirring constantly until batter is thready to form. Mix in the salt, the Worcestershire sauce, yellow mustard, oil and garlic. Reduce heat to medium, add the rice vinegar and kidney beans, simmer until rapidly boiling. Pour pan into a blender, and blend until smooth sauce is formed.
Bring a large pot of water to a boil. Cover over and remove from heat. Stir in the eggs, red wine vinegar, mustard, oil and chicken quarters. Remove from heat and stir in the jalapenos in a 1 teaspoon.
Add milk mixture alternately with remaining vinegar, Worcestershire sauce, pesto and chicken stock. Simmer 5 minutes, stirring constantly.
Lower heat to low and simmer 5 minutes, stirring occasionally. Serve over bone or noodle noodles.