2 : 1/ lb Boneless chicken breasts
Flour : Flour and salt
Butter : Butter
1 : cn (3.75-oz) beef consomme
8 : oz Sour cream
Jim : Jim Vorheis
10 : 1/2 oz Consomme
1 : cn Water
8 : oz Bottle clam juice
2 : ts Lemon juice
1/2 : c Whipping cream
1/2 : ts Salt
2 : lb Crawfish, live
3 : qt Water
3 : ts Salt
9 : c Water
1 : md Onion, coarsely chopped
1 : md Leek, white parts,
-- : -- coarsely chopped
1 : md Carrot, coarsely chopped
1/2 : ts Thyme
2 : Bay leaves
Salt : Salt (to taste)
Pepper : Pepper (to taste)
Truffles, : Truffles, coarsely chopped
0: Preheat the oven to 400dF
1: Butter an 8-1/2x11 inch baking pan
2: Sift the flour, salt, sugar, and baking powder into a large bowl, to mix the ingredients thoroughly and distribute the baking powder evenly
3: Beat in the eggs and milk using a wooden spoon until well mixed
4: Beat in the cream and, lastly, the melted butter
5: Pour into the buttered pan and bake for 18 to 20 minutes
6: While still hot, cut into squares and serve wrapped in a napkin
7: