FILLING
8 oz Cooked chicken
4 oz Mushrooms
1 tb Butter
2 tb Flour
1 pt Milk
3 tb Whisky
2 ts Chopped parsley
Salt and pepper to tasting

Sift flour and salt unitedly.

Add egg and a little milk to the flour.

Mix swell, avoiding the formation of lumps.

Stir in rest of milk, beat until quiet.

Cover and leave to stand for one hr.

Coat a frying pan with fat, heat until hot.

Pour a little batter into skillet.

Tilt to cover bottom thin.

When cooked on one slope, twist.

Keep pancakes tender.

Pick: Melt butter, work in flour to make a smooth spread.

Slowly add milk, stirring to avoid lumps.

Heat gently until sauce thickens, cook for 3 transactions.

Add chicken and mushrooms, compartmentalise, to sauce.

Season and simmer until mushrooms are cooked.

Add whisky and chopped parsley.

Place a little in the centre of each pancake and roll up.

Answer hot.

Makes 6 - 8 pancakes.