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Poulet Aux Peches Recipe
|Potato wafers||200 Gram|
|Celery||1 Bunch (100 gm), chopped|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Grated cheese||1 Cup (16 tbs)|
|Chicken||1 Medium, boiled, boned and sliced|
|Canned peaches||8 Ounce (1 Medium Can)|
|Milk||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Nutmeg powder||1⁄4 Teaspoon|
Calories 1473 Calories from Fat 851
% Daily Value*
Total Fat 95 g146.8%
Saturated Fat 33.2 g166.1%
Trans Fat 0 g
Cholesterol 410.9 mg
Sodium 1269 mg52.9%
Total Carbohydrates 52 g17.4%
Dietary Fiber 5.6 g22.3%
Sugars 15 g
Protein 100 g199.3%
Vitamin A 31.9% Vitamin C 19.7%
Calcium 50.1% Iron 30.3%
*Based on a 2000 Calorie diet
Add milk and chicken stock, stir and cook until thick.
Add salt, pepper and nutmeg, remove from fire and mix in beaten egg yolks.
In a greased casserole, arrange a layer of potato crisps, saving some crisps.
Place layers of cheese, celery and chicken and pour sauce over these.
Arrange peach halves on top, curved side up, with the remaining crisps all around.
Sprinkle nuts and cheese and bake in a mod oven of 350° for 30 mins.