Timbales de crêpes

For 6 to 8 people.

A 1-1/2 quart cylindrical mold is good for this recipe. Make a crêpe batter for 10 large crêpes and 10 small ones.

Mornay sauce

Makes about three cups.

4 Tbsp butter
5 Tbsp flour
2 1/2 cups of boiling milk
Salt, pepper, nutmeg
1 cup of coarsely grated gruyère and some whipping cream

  • Cook the flour and butter together.
  • Beat in the boiling milk and seasonings and boil.
  • Remove from heat and add the cheese.
  • Film top of sauce with cream to prevent a skin from forming.


2 packages of fresh spinach (10 ounces) cooked and drained
1/2 cup of Mornay sauce
1 cup of cottage cheese
1 egg
1 package of mushrooms (10 ounces) minced & cooked in skillet with shallots & butter & 1/2 cup of Mornay sauce.
1 cup of leftover chicken pieces, well seasoned and mixed with 1/2 cup of Mornay sauce
2 cups of mozzarella

Forming the timbale

  • Butter the mold.
  • Preheat oven to 350°F.
  • Cut the 10 large crêpes in half and line the mold with them.
  • One pointed end at the bottom center of the mold and the other folded down outside the mold.
  • Fill the mold with alternating layers of stuffing and crêpes.
  • Fold the dangling ends of the halves crêpes over the last layer of stuffing and top with a final crêpe.
  • Set mold in a pan of boiling water and bake in lower third of oven for 30 to 40 minutes.
  • Unmold on a buttered serving dish and cover with the remaining Mornay sauce.

Supreme de volaille à l’Ecossaise

4 chicken breasts
2 Tbsp butter
Lemon, salt, pepper
1 carrot, 2 celery stalks, 1 onion (diced)
2 Tbsp of butter

  • Season the breasts with salt, pepper, and lemon.
  • Cook the chicken in the hot melted butter on both sides quickly.
  • In the meantime, in a oven proof casserole, cook the diced vegetables with salt and butter until tender.
  • Put the breasts of chicken on top of the diced vegetables.
  • Cover with buttered waxed paper and cook in the oven for 5 to 6 minutes.
  • Transfer to a serving plate and keep warm in turned off oven.
  • Use the casserole to make the sauce.


1/2 cup of whipping cream
1/2 cup dry white wine
1/2 cup chicken stock

  • Pour the wine and the stock into the casserole with the remaining juices from the chicken breasts.
  • Boil down quickly over high heat until liquid is syrupy.
  • Stir in the cream and do the same again.
  • Season to your taste, pour the sauce over the suprêmes, sprinkle parsley and serve at once.

Supreme de volaille andelouse

4 chicken breasts
2 Tbsp butter
Lemon, salt, pepper
1/4 cup cognac

  • Preheat oven to 350°F.
  • Season the breasts with salt, pepper, and lemon.
  • Fry the chicken in the hot melted butter.
  • Brown on both sides quickly.
  • Add cognac and flambé
  • Put in oven covered with buttered waxed paper and cook for 5 to 6 minutes.
  • Reserve and keep in a warm oven.


2 Tbsp butter
1 Tbsp shallots
1-1/2 cups of tomato pulp
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup crème fraiche
Tarragon, parsley

  • Melt butter and add shallots.
  • Cook briefly.
  • Add the pulp, the wine, the broth, cream, and tarragon.
  • After the breasts of chicken are cooked, drain their juice in the sauce as well.
  • Reduce for about 30 minutes or until thick.
  • Pour the sauce over the chicken before serving and spread parsley on top.

Roasted chicken with garlic

Serves 4 to 6 people.

French bread, sliced, cooked in the oven at 300°F for 20 min. and brushed with olive oil.
12 cloves of garlic, unpeeled
4-1/2 lb roasting chicken
Salt and pepper
1 or 2 cups of chicken stock
2 Tbsp of butter


10 oz of spinach, cooked and drained
1 cup of sliced mushrooms, cooked
1/2 cup of bread crumbs moistened with cream
1 onion sautéed in butter (lightly cook the chicken liver in it)
1 egg
Thyme, salt and pepper
6 cloves of garlic, parboiled

  • Prepare the various elements of the stuffing as indicated above.
  • Mix the first 4 ingredients together then add the egg and the herbs.
  • Mince the garlic and add to the mixture.
  • Dry the chicken and season the cavity with salt and pepper.
  • Put the stuffing in and truss the chicken.
  • Over medium to high heat, brown the chicken until all sides are golden (about 20 minutes).
  • Turn the chicken breast side up in a baking pan and add the 12 cloves of garlic.
  • Season the chicken with salt and pepper.
  • Pour 1/2 cup of water into the pan and place in a 325°F oven, uncovered.
  • Baste the chicken every 20 minutes and cook for 2 hours.
  • At the end the skin should be brown and crisp.
  • Add chicken stock when necessary.
  • Remove the chicken to a carving platter.
  • Cut it up and place it around the stuffing in the middle of the pan.
  • In the meantime deglaze the cooking juice with some extra chicken stock.
  • Bring to a boil and reduce.
  • Whisk 2 Tbsp of butter at the end.
  • Moisten the chicken with the sauce.
  • Serve at once.

Fricasée de poulet vouvrionne

To serve 6.

1/4 cup of oil (or mixture of oil and butter)
3 lb of chicken pieces
24 small white onions peeled
2 Tbsp of flour
1 cup of dry Vouvray wine
1-1/2 cups of water
Salt, freshly ground pepper
2 cloves of garlic, chopped
bouquet garni
3 sprigs of fresh tarragon
2 cups of mushrooms sliced
3 egg yolks
3 Tbsp of cream
2 Tbsp of brandy

  • Heat the oil and butter in a large pan, add the chicken pieces and turn them until they are sealed.
  • Do not allow them to brown.
  • Remove the chicken to a large saucepan that can go in the oven and reserve.
  • Add the small onions to the pan.
  • Cover with a lid and cook over a gentle heat until slightly brown.
  • Preheat the oven to 375F.
  • Discard the oil, add a bit of butter to the pan and the flour.  Mix well.
  • Then, pour the wine and water and return to the heat until the sauce thickens.
  • Drain this liquid into the large saucepan with the chicken.
  • Add the salt, pepper, bouquet garni, garlic, tarragon and bring to a boil.
  • Replace the chicken, add the mushrooms, cover with the lid and simmer in the oven for 45 to 60 minutes.
  • Arrange the chicken in a warm platter and keep in turn off oven.
  • Whisk the egg yolks with the cream and brandy.
  • Pour a little of the hot liquid in which the chicken was cooked into the cream mixture and mix well.
  • Return to the pan and thicken over a low heat.  Do not allow to boil.
  • Taste and adjust the seasoning.
  • Arrange the onions and mushrooms at each end of the dish, strain the sauce over the chicken and serve.

Coq au vin

Serves 4 to 6 people.

The following recipe comes from Burgundy. A Beaujolais wine is best used both for cooking and drinking with this dish.

1 Tbsp of oil and 2 Tbsp of butter
3 oz of salt pork
3/4 lb of small white onions peeled
3-1/2 lb of chicken, jointed
3 Tbsp of brandy
1 Tbsp of flour
1-1/2 cups of red wine
1 cup of chicken stock
3 small tomatoes & 1 Tbsp of tomato paste
bouquet garni and garlic
1-1/2 cups of mushrooms, sliced
salt and pepper
chopped parsley 

  • Heat the oil and butter in a heavy saucepan and cook the salt pork and small white onions until they are golden brown.
  • Remove them and brown the chicken joints in the pan.
  • Flame with the warmed brandy.
  • Remove the chicken joints and some of the fat.
  • Sprinkle in the flour and cook for 2 or 3 minutes.
  • Return the chicken to the pan along with the onions.
  • Pour in the wine, chicken stock, tomatoes, bouquet garni, nutmeg, mushrooms, salt and pepper.
  • Cover loosely and cook for approximately 1 hour or until chicken is tender.
  • Arrange the chicken in a serving platter covered with the mushrooms and onions.
  • Remove the grease from the juice, reduce, taste and adjust the seasoning.
  • Strain the sauce over the chicken.
  • Garnish with the croûtons and some chopped parsley.

Chicken sauté à la bordelaise

To serve 4.

3 lb frying chicken, cut up
4 Tbsp of vegetable oil
16 peeled small white onions
4 Tbsp of unsalted butter
Salt and freshly ground black pepper
2 bay leaves
1 Tbsp of lemon juice
1 nine-ounce package of frozen artichoke hearts, defrosted and drained
1/2 cup of chicken stock

  • In a heavy skillet, brown the chicken in the oil a few pieces at a time.
  • As the pieces becomes a rich golden brown, remove them to a plate.
  • Discard the fat in the skillet and add 2 Tbsp of butter.
  • Add the onions and cook them as lightly and evenly as possible for a few minutes.
  • Return the chicken to the skillet.
  • Season with salt and pepper, throw in the bay leaves and cook slowly for 1/2 hour, basting occasionally.
  • Meanwhile melt the remaining 2 Tbsp of butter in another skillet and add the lemon.
  • Put the artichoke hearts in and toss them in the lemon butter until they are coated.
  • Season with salt and pepper.
  • Add to the skillet with the chicken 15 minutes before the end of cooking.
  • Remove the chicken from the skillet and arrange on a warm plate with the onions and artichoke hearts around it.
  • Discard the bay leaves.
  • Pour the chicken stock in the skillet and deglaze.
  • Boil down until the sauce is reduced to a syrupy consistency.
  • Pour over the chicken and serve at once.

Chicken Riesling

4 or more pounds of chicken (cut up, seasoned with salt and pepper, floured)
1 lb of mushrooms
2 Tbsp of olive oil  and 2 Tbsp of butter  (or just your choice of oil)
1 large onion, chopped
2 carrots, chopped
3 garlic cloves
2 Tbsp of flour
1 cup of chicken stock
2 cups of white wine (preferably Riesling)
Bouquet garni (bay leaf, thyme and parsley)

  • Slice the mushrooms.
  • Cook the mushrooms quickly in  1/2 cup of white wine, 2 Tbsp of butter, drops of lemon and salt until the liquid is evaporated.
  • In a large frying pan, gently brown the chicken in oil or butter, turning the pieces on all sides.
  • Do not let brown as much as you would for a Coq au vin. Set aside.
  • In the same frying pan, sweat the onion and carrots.
  • Add the garlic and powder the flour over the vegetables.
  • Add the wine, stock, bouquet garni and bring to a boil.
  • Reduce the heat.
  • Add the chicken and cook at a very low heat for 30 to 35 minutes.
  • Remove chicken from casserole and reserve in a warm oven.
  • Drain the liquid from the frying pan into a regular casserole.
  • Discard the vegetables after squeezing all the liquid out of them.
  • Reduce the liquid in the casserole by one‑half or until it reaches a nice creamy consistency.
  • Add the mushrooms and the reserved chicken.
  • Before serving, reheat and add the liaison (1/2 cup of crème fraîche and 1 egg yolk).

 Crème fraîche

  • You can make the crème fraîche the day before by mixing 1/4 cup of sour cream with 1/2 cup of heavy cream and letting it mature at room temperature for 6 hours or overnight. Refrigerate.

You also can serve this dish without the liaison if you have concerns about cholesterol.

Chicken à la Louis

To serve 6.

3 chicken breasts (6 halves)
6 slices of salami
6 slices of provolone cheese
1 package of linguini
1/2 cup of heavy cream
2 carrots
1 large onions
1 package of frozen spinach
1 green pepper
salt and pepper

Vegetable soup

In a pot cook together, for about 1 hour:

1 quart 14 oz can of chicken stock (or homemade stock)
3 carrots
2 celery stalks
1 large onion, sliced thin
2 tomatoes, sliced thin
thyme, bay leaf, parsley, garlic

Preparing the chicken

  • Prepare the chicken breasts by flattening them between a plastic bag.
  • Set aside.
  • In a saucepan, cook the spinach until all water is evaporated.
  • In a food processor blend the carrots and pepper.
  • In a small saucepan cook the onion in olive oil until tender.
  • Add the spinach, the carrots and pepper and cook gently for 10 minutes.
  • Season to taste.
  • Lightly flour the chicken breasts.
  • Line each breast with a slice of salami and a slice of cheese.
  • Divide the vegetable puree to cover each breast.
  • Roll the breasts of chicken and place in a deep casserole.
  • Cover with the hot vegetable soup.
  • Cook in a 350°F preheated oven for 30 minutes.
  • In a large casserole cook the linguini following the directions on the package.

To serve

  • Remove the chicken rolls from the soup and reserve in a warm serving dish.
  • Sieve 1 cup of the soup in a saucepan and reduce until it thickens.
  • Add the cream and reduce again.
  • Put some linguini in each plate along with one roll of chicken.
  • Cover with the sauce.
  • Serve immediately.

Burgundian chicken

3 Tbsp of olive oil
4 Tbsp of unsalted butter
1 chicken, well rinsed, patted dry, cut into 8 serving pieces
Salt and pepper
3/4 cup of red wine vinegar
2 large tomatoes, peeled, cored and chopped
1 cup of chicken stock
fresh parsley 

  • In a deep skillet heat the oil with 1 Tbsp of butter over high heat.
  • Season the chicken and brown on one side until the skin turns golden brown.
  • Do not crowd the pieces together.
  • Regulate the heat to avoid scorching the skin.
  • Turn and brown on the other side.
  • Cook the remaining pieces in the same manner adding oil as needed.
  • Remove the chicken and pour out the cooking fat.
  • Over medium high heat reduce the vinegar by half.
  • Then add the chicken, the tomatoes and the chicken stock.
  • Simmer gently over medium heat until all the juices mingle nicely and the chicken is cooked through.
  • About 1/2 hour.
  • The chicken should be prepared ahead of time to this point.
  • Let warm at room temperature before proceeding.
  • To prepare the chicken for serving, heat the chicken through in the sauce.
  • Remove it from the sauce and place it on a warm platter.
  • Remove the warm sauce from the heat and add the remaining 3 Tbsp of butter.
  • Adjust the seasoning.
  • Pour the sauce over the chicken.
  • Sprinkle on the parsley.