-=> On 12-29-20  10:52,  Michael Loo <=-
 -=> spoke to Bill Swisher about 164 Scrap Mettle was <=-


 >  > ... What's the difference between soup and gravy?
 >  ML> I like gravy; I don't like soup.
 > We had a niece who refused to eat gravy, so when she 
 > visited we produced sauce.

 ML> Yeah, just put my soup in a gravyboat, and
 ML> I'll be happy enough.

I seem to recall that once when you were at our house, we had some gravy
that just needed a little bit of heating up.  You diluted it half and
half with water so that it was as thin as a broth.  We tend to like our
gravy thick enough to stick to the spoon.  We also like many of our
soups thick, e.g. split pea soup.  We once served that to Ian and he was
astonished that one could stand a spoon up in it.  Not his idea of what
a soup should be.

Again -- thighs, not breasts.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: POULET A L'INTRIGUE (CHICKEN)
 Categories: Chicken, Sauce, Stuffing, Poultry
      Yield: 10 servings
 
      3 lb Boneless chicken breast,
           - skin on
           Marinade
           Stuffing
           Hickory chips
           Sauce

MMMMM--------------------------MARINADE-------------------------------
      1 c  Peanut oil
      1 c  Hickory barbecue sauce
      1 c  Water
      6 ts White wine Worcestershire
      4 ts All-purpose seasoning
    1/2 c  Lime juice
      1 ts Minced fresh garlic
      2 ts Chopped onion

MMMMM--------------------------STUFFING-------------------------------
      4 oz Salt-free butter
     10 oz Sausage
    1/2 c  Chopped onion
    1/2 c  Chopped celery
      1    Red bell pepper, chopped
      1    Shredded carrot
    1/2 c  Chopped mushrooms
      1    Garlic clove, chopped
      1 ts All-purpose seasoning
  1 1/2 c  Chicken stock
      5 oz Eggplant
      2 ts Parsley
      2 ts Chopped green onions
    1/2    Loaf French bread, cubed

MMMMM---------------------------SAUCE--------------------------------
      6 ts Butter
      3 ts Flour
  2 1/4 c  Milk
      1 c  Chardonnay
      1 ts Sll-purpose seasoning
      2 c  Chicken stock
    3/4 c  Whipping cream
      1 ts Parsley
      1 ts Green onions
    1/4 lb Andouille sausage
    1/4 lb Pecans, chopped
 
  Chicken:
  ~------
  Marinate chicken breast fo 24 hours. Place stuffing under skin of
  chicken. Bake chicken for 15 minutes at 350 degrees; then take
  chicken breast, and smoke lightly for 10 minutes with Hickory chips.
  Remove to serving plate and add sauce.
  
  Marinade:
  ~-------
  Mix all ingredients well; pour over chicken.
  
  Stuffing:
  ~-------
  In a large skillet, melt butter, and saute sausage. Then add onion,
  celery, pepper, carrot, and mushrooms. Next add garlic, seasoning, and
  chicken stock. Next add diced eggplant (cooked and drained) with
  parsley and green onions. Turn off heat, and add French bread.
  
  Sauce:
  ~----
  Melt butter, and whisk in flour. Cook by stirring for 1 minute. Remove
  from heat; stir in milk until smooth. Add wine, seasoning, and chicken
  stock. Bring to a boil, stirring constantly; simmer for 5 minutes.
  Whisk in cream, bring to temperature, and add parsley, green onions,
  andouille, and pecans.
  
  All purpose seasoning:
  ~--------------------
  Home prepared all-purpose seasoning consists of 14 herbs and spices:
  white pepper, black pepper, red pepper, onion powder, garlic powder,
  thyme, chili powder, dill, paprika, mustard, basil, tarragon, oregano
  in a 10% salt mixture.
  Downloaded from the WWW site of Dave & Georgette Burnside
  www.synapse.net/~gemini/mealmast.htm
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:37:52, 30 Dec 2020
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01