| 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.”