Chris Meek 3-15-2004

Milk

onion

clove

bay leaf

nutmeg

white pepper

salt

chicken breast

tomato

parmesan

gruyer

flour

butter

simmer milk with onion bay leaf and clove. with butter and flour make a roux. cook chicken breast in desired method.

deseed tomatoes and dice medium. season milk with nutmeg, and white pepper, add gruyer and parmesan T.T. thicken with

roux till coats the back of spoon. Season T.T. with salt. On plate place chicken breast, top with diced tomatoes, then with

mornay. Garnish with paprika if desired.