INGREDIENTS

INSTRUCTIONS

To make the Chicken Veloute: Melt the butter in a medium size  saucepan
over medium heat. Stir in flour, bring to bubbling and let  bubble a
couple of minutes to get rid of the floury taste. Add the  milk and
chicken broth; cook, stirring, until thickened and bubbly.  Stir in the
sherry and heavy cream; season to taste.  To make the filling: Cut the
mushrooms into 1/4inch slices. In a heavy  skillet, melt the butter
over medium high heat. Add the mushrooms and  saute about 2 minutes or
just until limp. Remove from the heat and  transfer to a large bown and
cool to room temp. combine the mushrooms  with the cubed cooked chicken
and one cup chicken veloute.  To finish: Toss together the cheeses and
paprika in a bowl; set aside.  Spread about 1/4c filling over the
unbrowned side of each of 12  crepes. Divide the broccoli over the
chicken filling and roll up the  crepes. The crepes can now be placed,
seam side down in one large  lightly greased gratin dish. Cover with 2
cups chicken veloute and  sprinkle with the cheese mixture.  Or, serve
the crepes in individual gratin dishes- 2 per serving - and  divide the
sauce and cheese mixture among them. Can be prepared to  this point,
covered lightly with plastic wrap and refrigerated.  Remove from fridge
at least 30 minutes before baking.  To finish the crepes, bake in a
preheated 375F oven for 10-12 minutes  or until bubbly and beginning to
brown. Makes 6 servings of 2 crepes  each.  From Le Cafe de Paris in
Ft. Lauderdale, Florida taken from the Ft.  Lauderdale Sun-Sentinel
March 6, 1997 typos by Kim Reese  Nutritional info per serving: 673
calories, 47g protein, 41g fat, 28g  carbohydrates, 240mg cholesterol,
719mg sodium, 55% calories from fat.  Posted to MM-Recipes Digest V4
#072 by "Kim" <kreese@paradise.net> on  Mar 11, 1997

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