Chicken w/ Mornay Sauce

Also for 9.6.19 Bishop Retreat Dinner
For Friday night dinner

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From: C Bo <bohne8isgr8@hotmail.com>
Sent: Tuesday, May 27, 2014 7:02:14 AM
To: C Bo <bohne8isgr8@hotmail.com>
Subject: Possible Wedding Dinner

 

 
Chicken, Ham w/ Mornay Sauce (Chicken Cordon Bleu Style)

Mashed potatoes

Lightly steamed fresh Carrots, Broccoli& Cauliflower (steam separately then combine)  Or Just Broccoli??

Mixed Green Salad

1 Qt Homemade Ranch

4 dozen Rolls

Honey Butter (1 # butter mixed with 1 c honey) Butter room temp then whip in honey

Lemon Ice water

 

 

 

Mornay Sauce

http://southernfood.about.com/od/saucerecipes/r/bln556.htm

•3 tablespoons butter

•3 tablespoons flour

•1/2 teaspoon salt

•1/8 teaspoon ground white pepper

•1 cup chicken broth

•1/2 cup light cream or half-and-half

•1/2 cup grated Parmesan cheese

•1/2 cup shredded Swiss cheese

pinch freshly grated nutmeg (optional)

 

Melt butter in a saucepan over medium-low heat;Add the flour, stirring until well blended. Stir in the salt and pepper.

Gradually stir in the chicken broth and cream. Cook over low heat, stirring constantly, until smooth and thickened. Continue cooking, stirring, for 5 minutes. Stir in the cheeses and continue cooking and stirring until melted.                                       Makes 1 1/2 to 2 cups.

Chill Out Overnight

Mornay sauce's delicate nature means that you'll have better luck cooling it for overnight storage. The best way to do this involves placing the entire container into a cold water bath and bringing the temperature of the sauce down in a controlled manner. You can pour melted butter over the surface of the partially cooled sauce or cover it with a piece of plastic wrap. These techniques keep the sauce from forming an unappealing skin. Store the sauce in the refrigerator and reheat it in a double boiler just before you need to serve it.

Fantastically Fresh

While time pressures might require you to make Mornay sauce ahead, this food does best when made fresh. If possible, make the entire sauce right before you need to serve it. When this isn't an option, you can make the basic Bechamel the night before, then cool and store it just as you would a Mornay, then reheat it shortly before you need the sauce. Add the cheese, butter and stock to the hot Bechamel as though you were making a completely fresh sauce. This technique saves time while still preserving the best properties of the ingredients.