| 480 | g | Chicken breast, de-boned and skinned (4 x 120 g) |
| 5 | c | Chicken stock |
| 60 | g | Butter |
| | Aluminum foil |
| | Seasoning - salt and pepper |
| | STUFFING |
| 120 | g | Wild rice |
| 20 | g | Chopped onions |
| 2/3 | c | Chicken stock |
| 20 | g | Grated Parmesan cheese |
| | VEGETABLES |
| 40 | g | Each of pearled carrot, potato, zucchini |
| 40 | g | Diced celery |
| 40 | g | Young peas or petits pois |
| 10 | g | Butter |
| | Seasoning salt and pepper |
| | SAUCE |
| 1 | c | Chicken stock |
| 1 1/3 | c | Fresh cream |
| | Juice from 1 fresh lemon |
| 10 | g | Butter |
| 1 | ts | Chopped chervil |
| | Seasoning - salt and pepper |
| | CREPE BAGS |
| 4 | | Green leek stems (each approx. 25 cms long) |
| 4 | | Very thin crepes approximately. 20 cms wide) |
| | GARNISHES |
| 20 | | Soaked and washed dry morel pieces |
| 10 | g | Butter |
| 4 | | Sprigs chervil (or |
