Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981
Keys: Chicken Poultry
Yield: 6 Servings
Ingredients:
6 lb Chicken
1 x Rib celery
1 x Bay leqf
4 x Shallots
1 x Carrot sliced
3 tbl Butter
4 tbl Flour
1 1/2 cup Chicken broth
2 cup Mushrooms sliced
2 x Egg yolks
1/2 cup Heavy cream
Salt and pepper to taste
1/2 tbl Sweet basil
6 x Crepes large
1 tbl Parmesan cheese
Paprika
Method:
1. Cover chicken and vegetables with water and cook until chicklen is
tender.
2. Remove chicken, strain stock through folded cheesecloth and reserve.
Bone and dice chicken
3. Make a roux with the butter and flour, add the chicken broth and cook
until thicken.
4. Whisk cream and eggs togrther; temper with a little of the sauce then
add it to sauce. Add seasonings
5. Fold chicken and mushrooms into half of the sauce.
6. Place 1 cup of mixture on each crepe, roll and place in a baking
dish.
7. Cover with remaining sauce, sprinkle with cheese and paprika to
color.
8. Bake at 350F for 15 minutes --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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