Side Pannel
Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981
Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 6 lb Chicken
- 1 Rib celery
- 1 Bay leqf
- 4 Shallots
- 1 Carrot sliced
- 3 tb Butter
- 4 tb Flour
- 1 1/2 c Chicken broth
- 2 c Mushrooms sliced
- 2 Egg yolks
- 1/2 c Heavy cream
- Salt and pepper to taste
- 1/2 tb Sweet basil
- 6 Crepes large
- 1 tb 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
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
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