Chicken Pancakes

Name: Chicken Pancakes
Yield: For 6
Ingredients: ½-¾ lb cooked left-over chicken, chopped or pulled into manageable pieces; salt and freshly ground pepper; Emmenthal cheese, freshly grated, or ½ pint cheese sauce; parsley, chopped; ½ pint chicken stock, or failing this, milk; 1 oz butter; butter; 12 large pancakes; 4 oz button mushrooms; 1 oz flour

Preparation info

For
6

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

12 large pancakes
4 oz button mushrooms
1 oz

Breakfast

Method

Make the pancakes and keep hot. Peel the mushrooms and simmer the peel in the chicken stock. Strain the stock and add the sliced mushrooms, simmer a few minutes more.

Make a white roux of the flour and butter and add the stock and mushrooms gradually. Season and let the sauce cook slowly for ten minutes. Add the chicken pieces together with any jelly that has set in their dish. Stir in