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.