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