| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Scottish | Scottish | 1 | servings |
INGREDIENTS
| 4 | oz | Plain flour |
| 1 | c | Milk |
| 1 | Egg | |
| 1 | pn | Salt |
| Fat for frying | ||
| 8 | oz | Cooked chicken |
| 4 | oz | Mushrooms |
| 1 | tb | Butter |
| 2 | tb | Flour |
| 1 | pt | Milk |
| 3 | tb | Whisky |
| 2 | ts | Chopped parsley |
| Salt and pepper to taste |
INSTRUCTIONS
FILLING Sift flour and salt together. Add egg and a little milk to the flour. Mix well, avoiding the formation of lumps. Stir in rest of milk, beat until smooth. Cover and leave to stand for one hour. Coat a frying pan with fat, heat until hot. Pour a little batter into frying pan. Tilt to cover bottom thinly. When cooked on one side, turn. Keep pancakes warm. Filling: Melt butter, work in flour to make a smooth paste. Slowly add milk, stirring to avoid lumps. Heat gently until sauce thickens, cook for 3 minutes. Add chicken and mushrooms, cut up, to sauce. Season and simmer until mushrooms are cooked. Add whisky and chopped parsley. Place a little in the centre of each pancake and roll up. Serve hot. Makes 6 - 8 pancakes. Converted by MC_Buster. NOTES : Whisky has been described as the lifeblood of Scotland. From the incomparable Highland Malts to the grain whiskies of the Lowlands, it occupies a commanding position on the national stage. It seems inevitable that it would be used in cooking; what is surprising is how well it works. Converted by MM_Buster v2.0l.
A Message from our Provider:
“When God ordains, He sustains.”