Mix the meat with salt and pepper from the mill. Make balls of ground beef and put them cool off. Make a broth of leeks, onion, celery and carrot. Put in there vegetables stock and chicken stock cubes, a sprig of thyme and a few bay leaves. Fill the pot up to halfway with water and bring to a boil. Let the chicken about 1 to 1 ½ hours simmer in the broth until tender.

Queens bite

mixed ground beef salt & pepper from the mill leek onion celery carrot diced vegetable stock diced chicken stock fresh thyme bay leaves butter
Pluck the meat from the carcass and turn capped off. Cook the meatballs in the broth, drain and fry them brown in a pan with butter. Cut the mushrooms into quarters and fry with crushed garlic and parsley butter. Make a roux, let it rest a few minutes and then dilute it with the unsifted broth, cream and coffee cream until thick sauce. Add the chicken, meatballs and mushrooms. Season with salt, pepper, nutmeg and lemon. Finish with a dash of Madeira wine, Worcestershire sauce and fresh chopped parsley. On the dinner plate: a warmed puff up pastry cup filled with the vol-au-vent, a spoonful mashed potatoes and chopped parsley. As a by-product you will have an excellent chicken soup!
white mushrooms garlic chopped parsley flowing flour cream coffee cream nutmeg lemon juice Madeira Worcestershire sauce puff pastry shells
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Mix the meat with salt and pepper from the mill. Make balls of ground beef and put them cool off. Make a broth of leeks, onion, celery and carrot. Put in there vegetables stock and chicken stock cubes, a sprig of thyme and a few bay leaves. Fill the pot up to halfway with water and bring to a boil. Let the chicken about 1 to 1 ½ hours simmer in the broth until tender.
mixed ground beef salt & pepper from the mill leek onion celery carrot diced vegetable stock diced chicken stock fresh thyme bay leaves butter
Pluck the meat from the carcass and turn capped off. Cook the meatballs in the broth, drain and fry them brown in a pan with butter. Cut the mushrooms into quarters and fry with crushed garlic and parsley butter. Make a roux, let it rest a few minutes and then dilute it with the unsifted broth, cream and coffee cream until thick sauce. Add the chicken, meatballs and mushrooms. Season with salt, pepper, nutmeg and lemon. Finish with a dash of Madeira wine, Worcestershire sauce and fresh chopped parsley. On the dinner plate: a warmed puff up pastry cup filled with the vol-au-vent, a spoonful mashed potatoes and chopped parsley. As a by-product you will have an excellent chicken soup!
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Queens bite

Directions Ingredients
white mushrooms garlic chopped parsley flowing flour cream coffee cream nutmeg lemon juice Madeira Worcestershire sauce puff pastry shells
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion