3 boneless chicken breasts
180 g of butter
7 cups of chicken broth
8 slices of cooked ham
2 cups of grated Parmesan cheese
1/2 cup of all-purpose flour
1 liter of scalded milk
1 cup of heavy cream
to taste salt
1 package of canelone
3 boneless chicken breasts
180 g of butter
7 cups of chicken broth
8 slices of cooked ham
2 cups of grated Parmesan cheese
1/2 cup of all-purpose flour
1 liter of scalded milk
1 cup of heavy cream
to taste salt
1 package of canelone
Fry the chicken breasts in 60 g of butter until lightly browned
Fry the chicken thighs rapidly in the same skillet
Process the chicken, chicken thighs, and ham through a meat grinder
Add 1 cup of grated Parmesan cheese
In a separate bowl, melt the remaining butter, whisk in the all-purpose flour, and mix well
Add the scalded milk and whisk vigorously
Cook over boiling water, stirring until thickened
Add the heavy cream and season to taste with white pepper
Add 1 cup of the meat mixture passed through a meat grinder
Cook the canelone in boiling salted water
Stuff with the meat mixture
Arrange the canelone in two layers in a refrigerated baking dish
Sprinkle each layer with a little grated Parmesan cheese
Cover with the remaining sauce
This entire operation can be done ahead of time
Cover with additional butter pieces
Bake in a moderate oven, preheated for about 20 minutes until lightly browned
Serve 12 portions.
