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    You are in: Home / Community Forums / Cooking Q & A / Question:Coq Au Vin Rosettes
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    Question:Coq Au Vin Rosettes

    Fri Dec 07, 2012 5:55 pm
    Newbie "Fry Cook" Poster
    Coq Au Vin Rosettes Can this recipe be made ahead of time? Like the night before and then just heated up at serving time?
    Fri Dec 07, 2012 6:05 pm Groupie
    The pasta will absorb most of the liquid if it sits in the sauce overnight. You can make the roll-ups, cover them well and sauce them just before baking.
    Fri Dec 07, 2012 6:13 pm
    Newbie "Fry Cook" Poster
    Thanks for the speedy reply! So I can do everything but put the sauce in the rosettes, right? I can put the chicken mixture in them and cover overnight? Can I make the cheese sauce tonight and then just heat it up and pour over the rosettes and heat in the oven tomorrow? Thanks!
    Fri Dec 07, 2012 7:43 pm Groupie
    Yes, but I'd heat the sauce a tiny bit to loosen it up before applying it to the rolls. I was worried about the sour cream, but the flour should stabilize it so it's less likely to curdle.
    Sounds really tasty!
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