The recipe yield is:
To make the Chicken Veloute: Melt the butter in a medium size saucepan over medium heat. Stir in flour, bring to bubbling and let bubble a couple of minutes to get rid of the floury taste. Add the milk and chicken broth; cook, stirring, until thickened and bubbly. Stir in the sherry and heavy cream; season to taste. To make the filling: Cut the mushrooms into 1/4inch slices. In a heavy skillet, melt the butter over medium high heat. Add the mushrooms and saute about 2 minutes or just until limp. Remove from the heat and transfer to a large bown and cool to room temp. combine the mushrooms with the cubed cooked chicken and one cup chicken veloute. To finish: Toss together the cheeses and paprika in a bowl; set aside. Spread about 1/4c filling over the unbrowned side of each of 12 crepes. Divide the broccoli over the chicken filling and roll up the crepes. The crepes can now be placed, seam side down in one large lightly greased gratin dish. Cover with 2 cups chicken veloute and sprinkle with the cheese mixture. Or, serve the crepes in individual gratin dishes- 2 per serving - and divide the sauce and cheese mixture among them. Can be prepared to this point, covered lightly with plastic wrap and refrigerated. Remove from fridge at least 30 minutes before baking. To finish the crepes, bake in a preheated 375F oven for 10-12 minutes or until bubbly and beginning to brown. Makes 6 servings of 2 crepes each. From Le Cafe de Paris in Ft. Lauderdale, Florida taken from the Ft. Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese Nutritional info per serving: 673 calories, 47g protein, 41g fat, 28g carbohydrates, 240mg cholesterol, 719mg sodium, 55% calories from fat.
Poultry; Main Dish