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Chicken Filling for Crepes Recipe

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This recipe for Chicken Filling for Crepes, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked chopped chicken do not grind
1 Tbsp chopped fresh parsley
1 tes. grated onion
1/2 cup light cream
1 egg yolk
3 cups Medium Cream Sauce using chicken broth instead of milk
3 strips bacon cooked crisp, then crumbled
1/2 cup shredded Swiss and Parmesan cheese, mixed

Directions:
Directions:
To make the medium white sauce: 6 tbsp. butter, 6 tbsp. all purpose flour, melt butter and gradually add flour, cook the roux over low heat stirring constantly add 6 scalded chicken broth and cook the mixture, stirring vigorously with a wire whisk, until it is thick and smooth.

In a saucepan simmer the chicken,parsley, and onion in cream for about 10 minutes until mixture is thickened a little more, then stir in crumbled bacon and half the cheese.
For the crepes see the receipt in the cook book; spread a generous tablespoon of the filling down center of each crepe: roll up leaving ends open, and place seam down in a buttered baking dish. Stir in a tablespoon or two of cream to the remaining sauce to thin it slightly and pour over top of crepes. Sprinkle with remaining cheese. Bake a 350 for about 20 minutes, or until golden brown. This dish freezes well: defrost completely before baking, then follow baking instructions above. Bake for 20 minutes or until lightly browned.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This receipt came from the Southern Living Party Cookbook dated 1973

 

 

 

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