Chicken And Mushroom Filling
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Chopped celery||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped chicken||2 Cup (32 tbs)|
|Chopped pimento||2 Tablespoon|
|Cooked chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
Saute onion and celery in butter.
Add flour to pan, stir until smooth, add milk, stock, wine and seasonings.
Cook until thickened.
Beat together the egg yolk and 1/4 cup of milk, add to sauce, stirring constantly but do not boil.
Set aside one cup of sauce.
To the remainder add chicken, mushrooms, red and green pepper.
Use about 1/4 cup filling for each crepe.
Roll up and place in a well buttered baking dish or in individual baking dishes, top with reserved sauce.
Place under broiler until slightly golden brown.
Serving size: Complete recipe
Calories 1128 Calories from Fat 657
% Daily Value*
Total Fat 74 g114%
Saturated Fat 37.6 g188.1%
Trans Fat 0.1 g
Cholesterol 516.7 mg172.2%
Sodium 1531.3 mg63.8%
Total Carbohydrates 51 g17%
Dietary Fiber 5.6 g22.5%
Sugars 13.4 g
Protein 58 g115.8%
Vitamin A 54.9% Vitamin C 93.7%
Calcium 15.2% Iron 28.8%
*Based on a 2000 Calorie diet