Recipe - Chicken Sauce Piquant

2 cup Bacon drippings (for roux)
7 cup Onion, chopped
3 cup Green onions, chopped
3 cup Parsley, chopped
Bacon drippins/brown chicken
Water
16 cup Tomato sauce
1 One half pt Stuffed olives
8 tablespoon Louisiana hot sauce
6 tablespoon Salt
6 cup Plain flour
1 cup Bell pepper, chopped
1 cup Celery, chopped
One fourth cup Garlic, chopped
20 pound Baking hens, (see directions
1 pound Mushrooms, cut or sliced up
8 cup Chablis wine
6 tablespoon Lea & Perrins
1 teaspoon Dried mint, crushed

The bacon drippings are for browning the chicken.
The 20 lbs of chicken should be cut up in 2inchlong 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"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip