How to make crèpe gratin with leftover turkey or chicken from Glorious French Food: A Fresh Approach to the Classics (page 579) by James Peterson

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked turkey meat for cooked chicken meat; shallots for onions; pancetta, veal trimmings, or pork trimmings for prosciutto; half and half cream for milk; and Madeira wine for sherry. Despite the title, this recipe calls for leftover chicken, with leftover turkey as a second choice.

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