Recipe: Chicken Cannelloni au Gratin

1- In a small sauté pan with a knob of butter, sweat the diced chicken, salt and pepper it, as soon as it takes on color add the shallots, mushrooms and cream, season then let cook for 6 minutes uncovered.
There should be no liquid remaining. Then, off the heat mix 2 spoonfuls of béchamel and quickly add an egg yolk to the mixture then transfer to a plate.

2- Bring 2 liters of salted water to a boil, plunge your cannelloni tubes into it and let cook for 3 minutes, rinse with cold water and drain them by laying them side by side on paper towels.

3- Then, using a small spoon or piping bag fill them with your chicken mixture and place them in an earthenware or oven-safe dish.

4- Turn your oven to grill position.

5- Bring the rest of your béchamel to a boil then remove from heat and mix in the other egg yolk
Pour over your cannelloni, sprinkle with grated cheese then broil at mid-oven for 7 to 8 minutes.
There you have it, this inexpensive little dish finished, I am pretty sure it will be loved by both children and adults.
You have no doubt already understood that starting from this basic recipe you will be able to exercise your culinary talents by changing the filling (fish, shellfish, vegetables etc.).