Grace's Cookery Book: Main Meals

Chicken Mornay

or the main dish:

• 4 chicken joints
• 1 small onion, peeled and halved
• 1 bay leaf
• 1 large pinch of garlic salt

For the sauce:

• 1 oz butter
• 1oz plain flour
• large pinch dry mustad
• small pinch cayenne pepper
• half pint milk
• 3 oz grated cheddar cheese
• 2 tomatoes, skinned and sliced
• salt

Method:

Place chicken in a saucepan with onion, bay leaf and garlic salt
Cover with water and cook gently for 40 mins or until tender
Transfer chicken to heatproof serving dish
Strain the stock from the saucepan

In a separate pan melt the butter
Stir in th e flour
Gradually add milk stirring all the time
Bring to boil and simmer for 3 mins
Stir in 2 oz of the cheese, and salt to taste
Srir in 2 tablespoons of the strained stock
Coat the chicken with the sauce
Arrange tomatoes on top
Sprinkle on the remaining cheese
Brown under a hot grill