Crepes poulet au champignons-inaugural ball supper oct 1981

6 Servings

Ingredients

Quantity Ingredient
6 pounds Chicken
1 Rib celery
1 Bay leqf
4 Shallots
1 Carrot sliced
3 tablespoons Butter
4 tablespoons Flour
1½ cup Chicken broth
2 cups Mushrooms sliced
2 Egg yolks
½ cup Heavy cream
Salt and pepper to taste
½ tablespoon Sweet basil
6 Crepes large
1 tablespoon Parmesan cheese
Paprika

Directions

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

Recipe by: Campus Club Cookbook Posted to MC-Recipe Digest V1 #1064 by "tautog78@..." <tautog78@...> on Jan 31, 1998

Related recipes