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1
Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides.
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2
Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes.
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3
Gradually add milk and broth, whisking, and bring to a boil, whisking.
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4
Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes.
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5
Reserve 1/2 cup sauce for topping.
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6
Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes.
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7
Add mushrooms and cook, stirring, until lightly browned, about 4 minutes.
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8
Stir into veloute sauce along with chicken and Sherry.
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9
Cut tips from asparagus and set aside.
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10
Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use.
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11
Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes.
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12
Transfer to a bowl of ice and cold water with a slotted spoon.
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13
Scoop out tips and drain on paper towels, then reserve for topping.
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14
Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.
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15
Sift together flour, salt, nutmeg, and pepper to taste into a bowl.
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16
Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture.
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17
Force batter through a fine sieve into a bowl.
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18
Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter.
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19
Spoon about 2 tablespoons batter into skillet, tilting to coat bottom.
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20
(If batter sets before skillet is coated, reduce heat slightly for next crepe.)
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21
Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip.
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22
Cook until just cooked through, about 20 seconds, and transfer to a plate.
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23
Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
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24
Preheat oven to 350F.
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25
Spread 1/4 cup filling across center of 1 crepe and roll into a cylinder.
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26
Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly.
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27
Bake in middle of oven 15 minutes.
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28
Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth.
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29
Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
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30
Spoon topping over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
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31
Heat butter in skillet, then add reserved asparagus tips and toss until warm.
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32
Put 2 crepes on each of 8 plates and top with asparagus tips.
