- 480 g Chicken breast, de-boned -and skinned (4 x 120 g)
5 c Chicken stock
60 g Butter Aluminum foil Seasoning - salt and pepper --STUFFING--
120 g Wild rice
20 g Chopped onions
2/3 c Chicken stock
20 g Grated Parmesan cheese --VEGETABLES--
40 g Each of pearled carrot, -potato, zucchini
40 g Diced celery
40 g Young peas or petits pois
10 g Butter Seasoning salt and pepper --SAUCE--
1 c Chicken stock
1 1/3 c Fresh cream Juice from
1 fresh lemon
1 ts Chopped chervil Seasoning - salt and pepper --CREPE BAGS--
4 Green leek stems (each -approx. 25 cms long)
4 Very thin crepes -approximately.
20 cms wide
20 Soaked and washed dry morel -pieces
10 g Butter
4 Sprigs chervil (or -watercress or parsley) This looks like a nice dish
1. Precook wild rice as a pilaf with chopped onions, chicken stock, and appropriate amount of water. When cool, add grated Parmesan cheese and let mixture cool.
2. Cut chicken breast portions butterfly style
3. Lay a cone-shaped portion of rice stuffing on one side of each flattened breast. Roll chicken breast up in a cone shape. Wrap each cone firmly in aluminum foil (to maintain shape during cooking: the professional recipe calls for plastic foil wrapping, but aluminum foil is recommended for home cooking).
4. Blanch green leek stems, then refresh in cold water.
4 very thin crepes about 20 cms wide (ingredients not included above). To cook:
1. Blanch pearled vegetables, celery and peas, then saute in approximately
10 g butter, adding salt and pepper according to taste. Keep a quarter aside.
2. To make sauce, reduce chicken stock and add fresh cream. Cook briefly, then strain. Add fresh lemon juice and finish with butter as required. Adjust seasoning and add chopped chervil according to taste.
3. Saute morels in approximately
10 g butter.
4. Heat some chicken stock (5 cups should be sufficient to completely cover the four wrapped chicken portions). Simmer breasts in hot stock for approximately
7 minutes. Remove from pan, discard aluminum foil wrappings, and saute in approximately
60 g butter until lightly browned. Then slice each into six portions, cut at an angle (30 to 40 degrees). To present: Treasure Hunt takes the form of a chicken breast "boat", with morel oars being rowed towards crepe "treasure bag" of vegetable "precious stones" some of which have spilled on the shore.
1. Portion out
3/4 of vegetable pearls, celery and peas onto crepes lifting crepe edges upwards to form bag shapes. Tie tops of bags with blanched green leek stems (with decorative knotted bows if stems are long enough).
2. Pour sauce onto plates. Arrange chicken slices in a line on