On Wed, 22 Apr 2009 15:43:49 GMT, "ViLco" > wrote:

>sf wrote:
>
>>> Should be OK; looks like a "pasta al forno" dish with some chicken
>>> in it. If one day you'll want to try this way, use bechamel instead
>>> of chicken/mushroom soup.
>
>> I think velouté would be even better.
>>
>> Velouté Sauce
>> http://www.emerils.com/recipe/801/Veloute-Sauce
>>
>> Ingredients
>>
>> * 3 tablespoons butter
>> * 3 tablespoons flour
>> * 2 cups chicken stock
>> * Salt
>> * Freshly ground white pepper
>
>He simply substituted stock for milk.

Yep, that's what velouté is... white sauce made with stock, not milk.
He didn't invent the recipe.

>I don't know but, IMHO, milk makes it
>more smooth, more velutee' than stock.

You think béchamel is smoother? Not IMO! To me one variation is just
as smooth as the other. However, velouté made with a rich chicken
stock will certainly enrich the chickeny taste.



--
I love cooking with wine.
Sometimes I even put it in the food.