We are so accustomed to equating holiness with purity or ethical perfection that we look for the idea when the word holy appears. When things are made holy, when they are consecrated, they are set apart unto purity. They are to be used in a pure way. They are to reflect purity as well as simple apartness. Purity is not excluded from the idea of the holy; it is contained within it. But the point we must remember is that the idea of the holy is never exhausted by the idea of purity. It includes purity but is much more than that. It is purity and transcendence. It is transcendent purity.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains			1	Servings

INGREDIENTS

8		Crepes
2	c	Cookes chicken; diced
1/2		Cube chicken broth
8	oz	Mushrooms
2	tb	Butter
2	tb	Chopped onions
2	tb	Flour
1	c	Fresh cream
1/4	c	Milk
		Salt and pepper to taste
1	ts	Tarragon
1/2		Cup; finely chopped walnuts, ( almost ground)
2	tb	Gruyere or Parmesan cheese
4	tb	Heavy cream

INSTRUCTIONS

1. Melt the butter and add the onions.Cook until transparent.
2. Add the sliced mushrooms and cook until most of the liquid has
evaporated
3. Add the cubed broth along with the flour and stir 2 minutes.
4. Stir in the cream and milk vigorously not to form lumps. Season with the
pepper. Add the chicken,walnuts and tarragon and stir to combine.You should
have a very thick sauce.Cook 2 minutes stirring.
5. Check salt.
6. Place 1 to 2 tbs chicken filling in the center of each crepe and fold
the borders like a square envelope.
7. Place crepes, seam side down, in a buttered baking dish.
8. Pour the rest of the cream on top. Sprinkle the cheese.
9. bake until bubbly
Posted to MasterCook Digest by Leon & Miriam Posvolsky <miriamp@pobox.com>
on Aug 29, 1998, converted by MM_Buster v2.0l.

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