Ingredients
- 40 cms wide
- 25 cms long
- 20 soaked
- 4 crepes about (very thin)
- 4 sprigs chervil
- 4 crepes approximately (very thin)
- 4 green leek stems
- 1 flattened breas roll chicken breast up in a cone shape
- 1 lemon (fresh)
- 3/4 vegetable pearls
- 1/2 spread open
- 1/4 aside
- 6 5/8 c chicken stock
- 5 cups should be sufficient to completely
- 1 3/8 c cream (fresh)
- 480 g chicken breast
- 100 g butter
- 120 g wild rice
- 60 g butter until browned (lightly)
- 40 g pearled carrot
- 40 g young peas
- 40 g celery (diced)
- 20 g onions (chopped)
- 20 g parmesan cheese (grated)
- 1 ts chervil (chopped)
- some which have spilled on the shore
- some chicken stock
- some salt and pepper
- some veggies
sauce, lay thick ends of morels between them. Place a crepe bag on each plate, with reserved vegetable pearls laid beside bag. Garnish with chervil sprigs (or watercress or parsley). From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.
