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Cook the chicken with salt and greens in water, remove the bones and cut into cubes.
Mix the flour (1), milk, eggs and a little salt to make a dough. Bake in oil 2 narrow pancakes for each person.
Clean the mushrooms, rinse them and cook them in a little bit of chicken broth (1). Melt butter, stir in flour (2), extinguish with mushroom broth, add whipped cream and chicken broth (2). Let it boil up and season with pepper, salt, marjoram and juice of one lemon. Add diced tomatoes, mushrooms, chicken and chopped parsley to the sauce. Divide evenly among the pancakes, roll up, fill into a shallow, ovenproof greased dish and pour the remaining sauce over. Sprinkle with cheese and bake in a hot oven until golden brown.
Serve with leaf salad.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!