| 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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