1. 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 "firstname.lastname@example.org"
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|Serving Size: 1 Serving (647g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 804 (65%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1245
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