Try this Crepes Poulet Au Champignons-Inaugural Ball Supper Oct 1981 recipe, or contribute your own.
Suggest a better description1. Cover chicken and vegetables with water and cook until chicklen is tender. 2. Remove chicken, strain stock through folded cheesecloth and reserve. Bone and dice chicken 3. Make a roux with the butter and flour, add the chicken broth and cook until thicken. 4. Whisk cream and eggs togrther; temper with a little of the sauce then add it to sauce. Add seasonings 5. Fold chicken and mushrooms into half of the sauce. 6. Place 1 cup of mixture on each crepe, roll and place in a baking dish. 7. Cover with remaining sauce, sprinkle with cheese and paprika to color. 8. Bake at 350F for 15 minutes Recipe by: Campus Club Cookbook Posted to MC-Recipe Digest V1 #1064 by "tautog78@yahoo.com"
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Serving Size: 1 Serving (647g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1245 | ||
Calories from Fat: 804 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.3g | 119 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 35.9g | ||
Polyunsanturated Fat 16.8g | ||
Cholesterol 924.5mg | 284 % | |
Sodium 848.1mg | 29 % | |
Potassium 1074.8mg | 28 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 11.3g | ||
Protein 93.3g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1245
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