153 Oriental Bay Pancakes

Boiled Poultry—Basic Method

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 8-9 portions U.S.A. Imperial Metric
Boiling fowl, cooked lb. lb. 1.75 kilos
Butter ½ cup 4 oz. 115 grams
Flour 1 cup 4 oz. 115 grams
Milk cup 1 pint 570 milliliters
Salt To season To season To season
White peppercorns To season To season To season
Dry matured Cheddar cheese ½ cup 2 oz. 60 grams
Celery 4 large stalks 8 oz. 230 grams
Pancakes 8-9 8-9 8-9
Dry white wine ½ cup 4 fl. oz. 115 milliliters
Cayenne pepper To garnish To garnish To garnish
Parsley To garnish To garnish To garnish


Method of Preparation

  1. Prepare fowl as shown in basic method on pp. 100-1.
  2. Strain and clarify chicken stock.
  3. Grate cheese.
  4. Slice celery into ¼-inch pieces.
  5. Make pancakes.
  6. Chop parsley.
  7. Strip all flesh from chicken and dice into ½-inch pieces.

Method of Cookery

  1. Make sauce with flour and butter roux. Add milk gradually. Reduce strained cooking liquor from chicken to cups.
  2. Add chicken stock to sauce—beat well.
  3. Poach celery until just tender.
  4. Add celery to chicken pieces and cover with 1⅞ cups sauce.
  5. Add cheese to remaining sauce—beat well until dissolved.
  6. Add ¼ cup wine to chicken and celery and ¼ cup to cheese sauce—reheat both mixtures,
  7. Place spoonful of chicken mixture onto pancake—roll up—place on serving dish, and coat with the cheese sauce completely. Dust with cheese and place in hot broiler to brown.


Makes a good buffet-style dish when served with crusty bread and a good tossed salad. Serve a good “fruity” white wine—chilled.

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