| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
6 |
To 8 |
INGREDIENTS
| 5 |
sm |
Mushrooms (or more if you prefer) (up to 6) |
| 1 |
|
Thick slice of ham |
| 1/3 |
c |
Flour |
| 2 |
tb |
Butter |
| 2 |
c |
Milk |
|
|
Shreded cheese |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Nutmeg |
| 1 |
|
Cereal bowl |
| 1 |
|
Wisk |
| 1 |
|
Sauce pan |
INSTRUCTIONS
EQUIPMENT
This is one of Veronique's family recipes. It's so yummy that I've used it
many other dishes besides Crepes, but I think it tastes best with crepes.
Preparation: 10 Minutes Baking Time: 30 Minutes
Prepare mushrooms and ham first. Remove mushroom skins, slice them, and put
them into a cereal bowl with 1 cup of water. Cook in microwave for 2
minutes. Slice the ham into small pieces.
Melt butter over low heat, but don.t brown it. Mix the flour and butter
over low heat for 1 minute, stir repeatedly to avoid browning. Remove from
heat, add milk. Reapply low heat, stir regularly to avoid burning.
This will be ready in about ten minutes when the milk is almost ready to
boil (but not boiling). The mixture will slowly start to thicken at this
point. Once it starts to thicken mix in the mushrooms, ham, cheese, salt,
pepper, and nutmeg and continue stirring for about 1 minute. At this point
the mixture should be much thicker and creamy. To serve just place a small
portion of the sauce in the middle of the crêpe and roll it up.
La Cuisine de Véronique http://www.cooking-french.com
cookinginfo@cooking-french.com Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Everett Woods <recipes@cooking-french.com> on Aug 18, 1997
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