---------- Recipe via Meal-Master (tm) v8.01
       Title: Chicken Sauce Piquant
  Categories: Cajun, Poultry, Sauces
       Yield: 30 servings
       2 c  Bacon drippings (for roux)          1 x  Water
       6 c  Plain flour                         1 lb Mushrooms, sliced
       7 c  Onion, chopped                     16 c  Tomato sauce
       1 c  Bell pepper, chopped                8 c  Chablis wine
       3 c  Green onions, chopped           1 1/2 pt Stuffed olives
       1 c  Celery, chopped                     6 tb Lea & Perrins
       3 c  Parsley, chopped                    8 tb Louisiana hot sauce
     1/4 c  Garlic, chopped                     1 ts Dried mint, crushed
       1 x  Bacon drippins/brown chicken        6 tb Salt
      20 lb Baking hens, (see directions   
   The bacon drippings are for browning the chicken.
   The 20 lbs of chicken should be cut up in 2-inch-long pieces.
   Justin likes more wine in this sauce than some peoples.  If you
   don't wish to use all 8 Cups of Chablis in the sauce, feel free
   to drink what the sauce don't take.  Make sure you taste your
   sauce as you add the wine.  Me, I likes it.  My wife, she don't.
   Make a roux.  (see the recipe for Justin Wilson’s roux, also
   posted here).  Add onions, bell pepper, green onions, and
   celery and saute until onions are tender and clear.  Add parsley
   and garlic and saute.
   Brown off chicken while roux is being made.  After onions, etc.
   are tender, add water to bring roux to a smooth paste.  Add all
   other ingredients and enough water to cover well.  Bring to a
   boil, and then cut heat.  Cook for about 4 to 6 hours.
   Serve over spaghetti.  This is for a party and will serve
   20 to 40 people.  You can freeze what you don't eat.
   From Justin Wilson’s “Outdoor Cooking With Inside Help”