Chicken And Mushroom Filling Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 2 Tablespoon, chopped | |
| Celery | 2 Tablespoon, chopped | |
| Flour | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Chicken stock | 1 Cup (16 tbs) | |
| White wine | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 | |
| Milk | 1/4 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Chicken | 2 Cup (16 tbs), chopped | |
| Pimento | 2 Tablespoon, chopped | |
| 1/2 cup chopped, cooked mushrooms | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
Directions
Saute onion and celery in butter.
Add flour to pan, stir until smooth, add milk, stock, wine and seasonings.
Cook until thickened.
Beat together the egg yolk and 1/4 cup of milk, add to sauce, stirring constantly but do not boil.
Set aside one cup of sauce.
To the remainder add chicken, mushrooms, red and green pepper.
Use about 14 cup filling for each crepe.
Roll up and place in a well buttered baking dish—or in individual baking dishes, top with reserved sauce.
Place under broiler until slightly golden brown.
Add flour to pan, stir until smooth, add milk, stock, wine and seasonings.
Cook until thickened.
Beat together the egg yolk and 1/4 cup of milk, add to sauce, stirring constantly but do not boil.
Set aside one cup of sauce.
To the remainder add chicken, mushrooms, red and green pepper.
Use about 14 cup filling for each crepe.
Roll up and place in a well buttered baking dish—or in individual baking dishes, top with reserved sauce.
Place under broiler until slightly golden brown.
Chef
