Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981

Recipe Ingredients

6 lbs	2724g / 96oz	Chicken
1		Celery
1		Bay leaf
4		Shallots
1		Carrot sliced
3 tablespoons	45ml	Butter
4 tablespoons	60ml	Flour
1 1/2 cups	355ml	Chicken broth
2 cups	474ml	Mushrooms sliced
2		Egg yolks
1/2 cup	118ml	Heavy cream
		Salt and pepper to taste
1/2 tablespoon	7.5ml	Sweet basil
6		Crepes large
1 tablespoon	15ml	Parmesan cheese
		Paprika

Recipe Instructions

1. Cover chicken and vegetables with water and cook until chicken is tender.

2. Remove chicken, strain stock through folded cheesecloth and reserve. Bone and dice chicken

3. Make a roux with the butter and flour, add the chicken broth and cook until thicken.

4. Whisk cream and eggs together; temper with a little of the sauce then add it to sauce. Add seasonings

5. Fold chicken and mushrooms into half of the sauce.

6. Place 1 cup of mixture on each crepe, roll and place in a baking dish.

7. Cover with remaining sauce, sprinkle with cheese and paprika to color. 8. Bake at 350F for 15 minutes

Source:
Campus Club Cookbook

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