1 medium to large chicken
115g butter
1 large onion, chopped
1 cup celery, chopped
2 rashers lean bacon, chopped
4 tblspns flour
450ml milk
1/4 tspn nutmeg
1/4 to 1/2 tspn dry mustard
1/4 tspn mace
2 cloves garlic, crushed
1/8 tspn tobasco sauce
Black pepper
Topping:
2 cups soft fresh bread-crumbs
25g butter
1 tblspn chopped parsley
Pinch mixed herbs
Black pepper
Method:
Simmer the chicken until tender.
Reserve stock.
Remove meat from bones.
Chop up and place into a shallow casserole dish.
Fry onion, celery and bacon in butter until sauteed.
Then add flour and cook for two minutes, stirring constantly.
Slowly add milk and 450mls of the chicken stock.
Bring to the boil.
Season, and pour over the chicken.
Leave until a skin forms over the top.
Cover with topping.
For special occasions, small sausages, tomato wedges and bacon rolls could be used as garnish.
Casserole can be prepared a day before.
Reheat in oven and brown topping.