Some cosmetic changes in preparation for larger site changes in the works.
For Randi: REC: Creamed Chicken and Mushroom Crepes. Link is for crepe batter and method
Joined: Dec 14, 2005
Posted to Thread #3192 at 11:56 pm on Aug 21, 2006
from Julia Child's "The Way to Cook"
These can be assembled a day ahead.
(Julia's original recipe has you simmer the onions in the liquid but I think they're more tender if you saute them.)
CHICKEN AND MUSHROOM ROULADES
1-1/2 cups sliced onions
1 Tbs. butter
1/3 cup dry white French vermouth
1/3 cup chicken broth
1 cup fresh mushrooms, sliced
2 skinless and boneless raw chicken breast halves, diced
Salt and pepper
1-1/3 cups All-Purpose Cheese Sauce (below)
8 crepes (see link)
A little milk, as needed
3 Tbs. grated Swiss cheese.
A 10-inch frying pan
A lightly buttered baking and serving dish
Saute the onions in the butter in the skillet over medium high heat until soft but not brown. Add the wine and broth and boil down until almost entirely evaporated. Stir in the mushrooms and let cook two minutes, until they render their liquid, Fold in the chicken, season with salt and pepper, and toss for several minutes until chicken is cooked through and liquid has almost evaporated. (Sometimes I've had to scoop everything out of the pan and let the liquid continue to cook down--it varies.)
Fold in just enough of the cheese sauce to enrobe the ingredients--1/2 to 2/3 cup. Taste and correct seasoning
Place 2 to 3 Tbs. of filling on the bottom third of each crepe--on the under and less attractive side. Roll into a fat sausage shape and place seam side down in the buttered baking dish. Bring the rest of the sauce to the simmer, thin with droplets of milk so that it coats the back of a spoon nicely, and spoon over each roulade. Sprinkle cheese over each.
(May be completed in advance. Cover and refrigerate.)
Bake in the upper third of a 400* oven just until bubbling hot and the cheese has browned lightly.
Other fillings: Chicken livers or sweetbreads with mushrooms; lobster or crab meat, broccoli or spinach, or diced ham. All are done in about the same way.
ALL-PURPOSE CHEESE SAUCE
1/2 cup all-purpose flour
1-1/2 cups milk
4 Tbs. butter, optional
1 large egg and 2 egg yolks, whisked to blend with 1/4 tsp. salt
Seasonings: salt, freshly ground white pepper, drops of hot pepper sauce, and a speck of nutmeg
2/3 cup grated Swiss cheese
A 2-quart saucepan, a whisk, and a wooden spoon
Measure the flour into the saucepan and whisk in the milk by dribbles; when well blended and smooth, set over moderately high heat. Add the butter if you are using it, and bring to the simmer, stirring with a wooden spoon. As the sauce thickens, beat vigorously with the whisk to smooth out lumps. Simmer, stirring with the wooden spoon, for 2 minutes to cook the flour. The sauce will be very thick.
Remove from heat and vigorously beat the egg mixture into the hot sauce; beat in salt and pepper to taste, hot pepper sauce, and nutmeg--carefully correct seasoning. Let cool several minutes, whisking occasionally, then stir in the cheese.
If not to be used at once, lay a piece of plastic wrap on top to prevent a skin from forming. May be stirred over water to warm and reheat--but just to tepid, only to loosen and decongeal.
Other messages in this thread:
- 3192. For Randi: REC: Creamed Chicken and Mushroom Crepes. Link is for crepe batter and method [LINK] - Joe - 11:56pm on 08/21/06 (5)
- And for Ang and her book club. [NT] - Joe - 12:03am on 08/22/06
- merci. [NT] - AngAk - 12:45am on 08/22/06
- thanks Joe, it looks yummy :-) [NT] - Randi - 12:16am on 08/22/06
- Joe, this recipe was in Parade magazine (inside Sunday paper in many areas) years ago and I remember - Curious1 - 1:49pm on 08/22/06
- Curious, it seems Julia got a lot of mileage out of some of her recipes. I think the photos in - Joe - 4:08pm on 08/22/06