2 whole chickens
1 whole onion quartered
1 stalk celery sliced
1 1/2 c. boiling water
1 lb. mushrooms
1 whole clove garlic
1/3 c. butter
1/4 tsp. pepper
1/4 c. chopped pimiento
1 c. sifted flour
1/4 c. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. plus grated Parmesan cheese
1/4 c. sauterne wine
3 c. pulled buttered bread

Place chicken on rack breast side down. Add onion and celery. Pour boiling water over, cover and steam until done. Then remove from bones. Saute mushrooms and garlic for 5 minutes in butter, salt and pepper. Add pimento and heat through. To 4 cups lukewarm chicken broth (if not enough from chicken add water). Melt 1/4 cup butter, add flour and blend then blend in warm broth until smooth. Add salt, pepper and cheese. Blend and cook 5 more minutes.

Remove from heat and add wine. Put 1/3 of sauce in bottom of casserole dish, then mushroom then chicken. Cover with rest of sauce. Top with pulled butter bread. Bake at 300 degrees for 30 minutes. Pulled bread = 6 slices of broken apart with 1/4 cup melted butter.