This Month's Recipe...
July – Chicken, Broad Beans and Tarragon
From page 400 of The New English Kitchen.
Very rich stuffed pancakes, for a supper dish.
30g plain flour
150ml chicken stock
4 sprigs of tarragon, chopped
2 egg yolks
240g roast chicken (or pheasant), cut into bite-sized pieces
8 heaped teaspoons frozen broad beans, the green centres only (see p80 of The New English Kitchen)
4 pancakes (see p398 of The New English Kitchen)
15g hard cheese, such as Saval, Somerset Rambler or Pecorino, grated
salt and freshly ground black pepper
Preheat the oven to 190°C/375°F/Gas Mark 5 and butter an ovenproof dish that will accommodate 4 rolled pancakes. Melt the butter in a small saucepan and add the flour. Cook for 1 minute, until the texture is gritty, then remove from the heat and slowly add the stock, stirring or whisking all the time so the sauce is lump free.
Season with nutmeg and black pepper, bring to the boil, stirring, and simmer for 3 minutes to 'cook out' the flour. Add the cream and tarragon, whisk in the egg yolks and taste for seasoning.
Divide the meat and beans between the pancakes, pour over some of the sauce and roll them up. Place side by side in the baking dish and pour over the remaining sauce. Dust with the grated cheese and bake for about 20 minutes, until browned on top.