Chicken Mornay Recipe

• 2 whole chickens
• 1 whole onion quartered
• 1 stalk celery sliced
• 1 1/2 c. boiling water
• 1 pound mushrooms
• 1 whole clove garlic
• 1/3 c. butter
• 1/4 teaspoon pepper
• 1/4 c. minced pimiento
• 1 c. sifted flour
• 1/4 c. butter
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 c. plus grated Parmesan cheese
• 1/4 c. sauterne wine
• 3 c. pulled buttered bread

1. Place chicken on rack breast side down.
2. Add in onion and celery.
3. Pour boiling water over, cover and steam till done.
4. Then remove from bones.
5. Saute/fry mushrooms and garlic for 5 min in butter, salt and pepper.
6. Add in pimento and heat through.
7. To 4 c. lukewarm chicken broth (if not sufficient from chicken add in water).
8. Heat 1/4 c. butter, add in flour and blend then blend in hot broth till smooth.
9. Add in salt, pepper and cheese.
10. Blend and cook 5 more min.
11. Remove from heat and add in wine.
12. Put 1/3 of sauce in bottom of casserole dish, then mushroom then chicken.
13. Cover with rest of sauce.
14. Top with pulled butter bread.
15. Bake at 300 degrees for 30 min.
16. Pulled bread = 6 slices of broken apart with 1/4 c. melted butter.

chickens, onion, celery, boiling water, mushrooms, clove garlic, butter, pepper, pimiento, flour, butter, salt, pepper, parmesan cheese, sauterne wine, pulled buttered bread

Taken from cookeatshare.com/recipes/chicken-mornay-36663 (may not work)