ingredients
serves 4
1 pointed end of chicken breast
chicken stock (see below)
2 oz (50 g) Gruyere or Cheddar cheese, grated
8 pancakes (see below )
salt and freshly ground black pepper
3 cup (225 g) button mushrooms, sliced
salt and freshly ground black pepper
for the white sauce
1 1/4 cup (1/2 pint) 300 ml milk
2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g flour
for the chicken stock
1 chicken carcass, etc.
1 onion, stuck with 4 cloves
2 pints (1.2 litres) water
bouquet garni
for the bouquet garni
2 bay leaves
stalks of bunch of parsley
central stern of bunch of celery
2 sprigs of thyme
method
1. Cook the chicken in the stock made from the giblets and carcass and cut into hazelnut-sized pieces.
2. Make the white sauce by putting the milk, butter and flour in a saucepan and whisking until thick over a medium heat.
3. Add the chicken, mushrooms, mustard and seasoning to the white sauce.
4. Divide the mixture between the pancakes, piling it into the centre of each.
5. Fold over 2 opposite sides of each pancake so that they meet in the middle. Then fold in the remaining sides to make a neat parcel. Arrange the pancake parcels in an ovenproof dish, fold-side down.
6. Sprinkle with the cheese. Bake for about 20 minutes until the cheese is bubbling.
to make bouquet garni
1. Simmer all the ingredients (as for bouquet garni, above) in the water for 45 minutes.
2. Strain, remove the meat if you want to use it and keep the stock. Don't boil it and don't cook it longer -all you get is more 'bone' stock.
3. To remove the fat, chill the stock: the fat will float to the surface in a layer and is easy to spoon off.
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