Chicken Fritters Grand'Mere With Mornay Sauce

• 1 cup flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon marjoram
• 1/4 teaspoon paprika
• 1 teaspoon baking powder
• 2 eggs, seperated
• 1/3 cup cold milk
• 2 tablespoons sherry wine
• 1 cup cooked diced chicken
• 1 cup cooked peas
• 3 cups safflower oil
• Mornay Sauce
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/4 cups chicken broth
• 1 1/4 cups half-and-half cream
• 1/2 cup freshly grated parmesan cheese

1. Sift the flour together with the salt, herbs and baking powder.
2. Beat the egg yolks until creamy then beat in the milk and sherry.
3. Slowly beat the flour into the liquid.
4. Beat the egg whites until they are stiff and fold into the batter.
5. Fold in the chicken and peas.
6. Heat the oil to 375*F. Drop small batches of spoonful size batter into the oil and cook until golden brown.
7. Great dipped in Mornay Sauce.
8. Mornay Sauce:
9. Heat the butter in a sauce pan.
10. Add the flour and cook 2 minutes over low heat.
11. Stir in the chicken broth and cream.
12. Reduce heat and simmer until thickened.
13. Stir in the cheese and simmer for 2 more minutes.
14. Makes 3 cups.

flour, salt, marjoram, paprika, baking powder, eggs, cold milk, sherry wine, chicken, peas, safflower oil, sauce, butter, flour, chicken broth, cream, freshly grated parmesan cheese

Taken from www.food.com/recipe/chicken-fritters-grandmere-with-mornay-sauce-385971 (may not work)