Chicken or turkey mornay on broccoli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10 oz) frozen broccoli spears |
| ¼ | cup | Butter or margarine |
| ¼ | cup | All-purpose flour |
| 1 | cup | Poultry broth |
| ½ | cup | Heavy cream |
| ½ | cup | Dry white wine |
| Salt and pepper | ||
| ⅛ | teaspoon | Worcestershire |
| 2 | cups | Chopped cooked poultry |
| ⅓ | cup | Grated Parmesan cheese |
Directions
Cook broccoli until barely tender. Drain; arrange in buttered 1½-quart size casserole. In separate saucepan melt butter and stir in flour. Add broth and cream. Cook until sauce is thick and smooth, stirring constantly. Stir in wine, salt and pepper to taste, and Worcestershire. Top broccoli with poultry. Cover with sauce and sprinkle with cheese. Bake, uncovered, in preheated hot oven (425 F.) for 15 minutes.
Makes 4 servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 2]