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Receta Crepes Poulet Au Champignons Inaugural Ball Supper Oct 1981
by Global Cookbook

Crepes Poulet Au Champignons Inaugural Ball Supper Oct 1981
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  Raciónes: 6

Ingredientes

  • 6 lb Chicken
  • 1 x Rib celery
  • 1 x Bay leqf
  • 4 x Shallots
  • 1 x Carrot sliced
  • 3 Tbsp. Butter
  • 4 Tbsp. Flour
  • 1 1/2 c. Chicken broth
  • 2 c. Mushrooms sliced
  • 2 x Egg yolks
  • 1/2 c. Heavy cream Salt and pepper to taste
  • 1/2 Tbsp. Sweet basil
  • 6 x Crepes large
  • 1 Tbsp. Parmesan cheese Paprika

Direcciones

  1. Cover chicken and vegetables with water and cook till chicklen is tender.
  2. Remove chicken, strain stock through folded cheesecloth and reserve.
  3. Bone and dice chicken
  4. Make a roux with the butter and flour, add in the chicken broth and cook till thicken.
  5. Whisk cream and Large eggs togrther; temper with a little of the sauce then add in it to sauce. Add in seasonings
  6. Fold chicken and mushrooms into half of the sauce.
  7. Place 1 c. of mix on each crepe, roll and place in a baking dish.
  8. Cover with remaining sauce, sprinkle with cheese and paprika to color.
  9. Bake at 350F for 15 min