Ellen's Kitchen HomePage

Keep Ellen Cooking!
Support New Pages!

Search this site

New pages - Check it out

A dash of spirit

The recipe box

Clear Light Cookery

Get out the big pots

Facts and FAQs


Kitchen Gardens

Resources and Reviews

Cooks Reach Out

Cook's Chat Forum

Learn How to Choose Web Hosting

Labyrinth Readers Society

recipe I got from a banquet so it is way to much
I had this Chicken florentine with mushrooms soup,and it was to die for. It even had a crust like top that I'm not sure what it was.
We actually talked the chef into sharing the recipe with us,but it obviously yields way to much can someone help me decrease this for a family size pleasee? Maybe to like 12 serrvings. There was at least 100 guests where it was served,But I don't know how many they were expecting. and if anyone has made the soup could you tell me a secret on the crusty top? Garlic&Shallots to taste,Onion 1/2#,celery 1/2#,sliced mushrooms 1-2cases,spinach 2bags,chicken 3-4#,milk 1gallon,half&half 1gallon,heavy cream 1gallon,butter2#,salt&pepper to taste&roux as needed. Thank you so much because this is heavenly&I am just praying I get help:)
I will work on this, but it will take a while. Was the crust a real crust, like a potpie? Was this served in individual bowls, crusted, or was it ladled from a large tureen or serving bowl?
What's New? Check Out the New Pages Page

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.

Copyright 1998-2012 -- All rights reserved --

This site maintained by Galaxy Website Design