Veal Crepes With Mornay Sauce Recipe
Ingredients
| 18 crepes | ||
| Butter | 1/2 Cup (16 tbs) (Mornay Sauce:) | |
| Plain flour | 1/2 Cup (16 tbs) (Mornay Sauce:) | |
| Chicken stock | 2 Cup (16 tbs) (Mornay Sauce:) | |
| Cream | 1 Cup (16 tbs) (Mornay Sauce:) | |
| Egg yolks | 3 (Mornay Sauce:) | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated (Mornay Sauce:) | |
| Salt | 1 Teaspoon (Mornay Sauce:) | |
| Black pepper | 1/2 Teaspoon (Mornay Sauce:) | |
| Veal | 2 Pound (Filling:) | |
| Chicken stock | 1 1/4 Cup (16 tbs) (Filling:) | |
| Dry white wine | 1/2 Cup (16 tbs) (Filling:) | |
| Butter | 2/3 Cup (16 tbs) (Filling:) | |
| Onions | 2 Small, chopped (Filling:) | |
| Parsley | 1/4 Cup (16 tbs), chopped (Filling:) | |
| Chives | 1 1/4 Tablespoon, chopped (Filling:) | |
| Salt | 1 Teaspoon (Filling:) | |
| Black pepper | 1/4 Teaspoon (Filling:) | |
Directions
Make the crepes using the Herb Crepe Batter recipe.
Set aside and keep warm.
Melt the butter in the top of a double boiler.
Add the flour and mix until smooth.
Cook for five minutes.
Gradually pour on the stock, stirring constantly.
Remove from heat.
Add the cream and the egg yolks one at a time, beating well after each addition.
Return to the heat.
Add the Parmesan cheese, salt and pepper and cook, stirring constantly, until thick and creamy.
Set aside and keep just warm.
Dice the veal and simmer in the chicken stock and white wine until tender.
Set aside.
Saut6 the onions in half the butter until transparent.
Add the veal and simmer for five minutes.
Remove from the heat and stir in the parsley, chives, salt and pepper and half the Mornay Sauce.
Fill each crepe with the veal filling and fold over.
Place in a buttered shallow baking dish.
Dot with the remaining butter and pour on the rest of the sauce.
Bake in a 350°F (180°C) oven for 1/2 hour.
Set aside and keep warm.
Melt the butter in the top of a double boiler.
Add the flour and mix until smooth.
Cook for five minutes.
Gradually pour on the stock, stirring constantly.
Remove from heat.
Add the cream and the egg yolks one at a time, beating well after each addition.
Return to the heat.
Add the Parmesan cheese, salt and pepper and cook, stirring constantly, until thick and creamy.
Set aside and keep just warm.
Dice the veal and simmer in the chicken stock and white wine until tender.
Set aside.
Saut6 the onions in half the butter until transparent.
Add the veal and simmer for five minutes.
Remove from the heat and stir in the parsley, chives, salt and pepper and half the Mornay Sauce.
Fill each crepe with the veal filling and fold over.
Place in a buttered shallow baking dish.
Dot with the remaining butter and pour on the rest of the sauce.
Bake in a 350°F (180°C) oven for 1/2 hour.
Chef
