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Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981



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Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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

Ingredients:

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

Serves:

6 Servings

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