650420 Sun Sep 06 11:54:27 -0700 2009 9 31 Home Cooking 0 5009244 Hi all - I'm on vacation, and am making crepes filled with "fondue de volaille" from p. 203 of the book. However, I'm making the crepes from Hopkinson's book. I forgot to photocopy the bit in Mastering the Art ... in the crepes section that explains about filling and rolling up the crepes, then covering with some of the sauce and baking in the oven. What I can't remember are what her instructions are about thinning some of the white sauce and adding the rest of it to the chicken etc. for the filling. If any one has the time and inclination to check this for me, I'd be most appreciative as this is for dinner tonight. I think the particular recipe might be "crepes farcies". Merci! Sun Sep 06 11:54:27 -0700 2009 10985 MMRuth 1 5009328 Oh - I meant to say thinning some of the white sauce to pour it on top of the crepes before they are baked. Sun Sep 06 12:37:36 -0700 2009 5009244 10985 MMRuth 2 5009336 i don't have the book, but in one of your own previous posts about the recipe you mentioned thinning the sauce with cream, if that helps...? http://chowhound.chow.com/topics/446373 Sun Sep 06 12:45:48 -0700 2009 5009328 103920 goodhealthgourmet 3 5009388 Indeed! Thank you. Sun Sep 06 13:20:20 -0700 2009 5009336 10985 MMRuth 1 5009364 Ok, I've got the book out, now I'm just searching for the directions you're looking for.... not much instruction to note here, but I will give list what is wrtitten: Crepes Farcies et Roulees Place a big spoonful of filling on the lower third of each crepe and roll crepes into cylinders. Either saute in butter, remove to a hot serving dish and sprinkle with parsley; OR arrange in a shallow baking dish, cover with sauce, sprinkle with cheese and brown slowly under a moderate broiler. The shellfish or chicken fillings on pg 202 are especially good...yada yada yada...Both call for a good sauce veloute; in making it, USE HALF THE SAUCE TO MIX WITH AN EQUAL AMOUNT OF SHELLFISH OR CHICKEN FOR YOUR FILLING. THIN OUT THE REST WITH A BIT OF HEAVY CREAM, AND USE THAT FOR COATING THE CREPES. Hope this helps, as I said, you weren't missing much instruction that I could see. This forced me to go through the last of my boxes from a recent move, so I thank you! And if this isn't what you were looking for, I will try again. Sun Sep 06 13:03:46 -0700 2009 5009244 11225 rabaja 2 5009383 Yes, that is exactly it - it was the bit that you put in caps that I wasn't too sure about. Thank you so much!! Sun Sep 06 13:19:07 -0700 2009 5009364 10985 MMRuth 2 5009494 Yikes! I read three pages and didn't see this. What page is the "Use half the sauce, etc. on?) Sun Sep 06 14:19:32 -0700 2009 5009364 11995 pikawicca 3 5009551 You have to go to the recipe for Crepes Fracies, which uses the veloute sauce. It's on pg. 195. Sun Sep 06 14:46:24 -0700 2009 5009494 11225 rabaja 4 5009589 Thank you -- thought I was losing my mind. My experience highlights a weakness of MTAOFC: the organization is not always user-friendly. I went to the recipe MM was asking about and did considerable back-tracking, but not enough to get to a crucial instruction. Sun Sep 06 15:20:25 -0700 2009 5009551 11995 pikawicca 1 5009374 There is no mention of thinning the sauce before topping the crepes in my edition, and I suspect it's the same edition as yours, as the page is the same. Perhaps you are "misremembering?" Sun Sep 06 13:11:09 -0700 2009 5009244 11995 pikawicca