Cook Chatty Cathy
New member
4 tbsp butter
2 tbsp finely chopped shallots or scallions
1/4 c. flour
1 1/4 c. light cream
1/4 c. chicken broth
1/4 c. dry white wine
1/4 tsp. taragon, crumbled
2 egg yolks, lightly beaten
2 c. diced cooked chicken or turkey
salt to taste
1 recipe crepes or french pancakes
Melt the butter in a sauce pan add the shallots or scallions and cook stirring for 2 minutes add the flour stir to blend and slowly add 1 c. of the cream stirring constantly. Add the broth, wine, and tarragon and stir over medium low heat until sauce thickens. Cook for 5 min's beat 3 tsp of hot sauce into the yolks and then return the yolk sauce mixture to the sauce pan stirring briskly cook 1 min. more and remove from the heat. Mix 1/2 the sauce with the chicken or turkey and add salt to taste. Preheat oven to 350° fill each crepe with 3 tbls. of the filling roll and place seam side down in a baking dish appro. 13X9X2" thin the rest of the sauce with the remaining 1/4 c. of cream and spread it over the crepes and bake for 25 min's or until sauce begins to bubble.
I always sprinkle a tbsp or so of drained capers on top before placing in the oven
2 tbsp finely chopped shallots or scallions
1/4 c. flour
1 1/4 c. light cream
1/4 c. chicken broth
1/4 c. dry white wine
1/4 tsp. taragon, crumbled
2 egg yolks, lightly beaten
2 c. diced cooked chicken or turkey
salt to taste
1 recipe crepes or french pancakes
Melt the butter in a sauce pan add the shallots or scallions and cook stirring for 2 minutes add the flour stir to blend and slowly add 1 c. of the cream stirring constantly. Add the broth, wine, and tarragon and stir over medium low heat until sauce thickens. Cook for 5 min's beat 3 tsp of hot sauce into the yolks and then return the yolk sauce mixture to the sauce pan stirring briskly cook 1 min. more and remove from the heat. Mix 1/2 the sauce with the chicken or turkey and add salt to taste. Preheat oven to 350° fill each crepe with 3 tbls. of the filling roll and place seam side down in a baking dish appro. 13X9X2" thin the rest of the sauce with the remaining 1/4 c. of cream and spread it over the crepes and bake for 25 min's or until sauce begins to bubble.
I always sprinkle a tbsp or so of drained capers on top before placing in the oven
