Mix the minced chicken with salt and pepper from the mill.
Make small balls of it and put them away in a cool place.
Make a stock of cleaned and chopped leek, onion, celery and
carrot. Add a sprig of thyme, rosemary, a few bay leaves and
parsley with stems to the pot. Season with pepper and salt.
Add water and bring to the boil.
Leave the chicken breasts to poach gently in the stock for 45
minutes to 1 hour until cooked through. Check whether the
cooking is OK and leave to stand a little longer if necessary.
vol-au-vent
ingredients - info
chicken breasts
minced chicken
salt & pepper
leek
onion
shallot
celery
carrot
fresh thyme
sprigs of rosemary
coffee cream
Poach the meatballs in the stock until they float and then fry
them in the pan with butter. Cut the mushrooms into slices and
fry them in butter with crushed garlic, chopped parsley and a
chopped shallot.
Make a roux (butter and flour), let it rest for a while and then
add sieved stock, cream and coffee cream until it is thick. Add
the chicken, meatballs and mushrooms. Season with pepper,
salt, nutmeg, a dash of Worchestershire and lemon. Finish off
with a dash of Madeira.
On the plate: a warmed puff pastry shell filled with vol-au-
vent, a spoonful of mashed potatoes and chopped parsley as
a finishing touch.
bay leaf
butter
mushrooms
garlic
parsley
plain flour
cream
Worcestershire
nutmeg
lemon juice
Madeira
puff pastry shells
Mix the minced chicken with salt and pepper
from the mill. Make small balls of it and put
them away in a cool place.
Make a stock of cleaned and chopped leek,
onion, celery and carrot. Add a sprig of thyme,
rosemary, a few bay leaves and parsley with
stems to the pot. Season with pepper and salt.
Add water and bring to the boil.
Leave the chicken breasts to poach gently in
the stock for 45 minutes to 1 hour until cooked
through. Check whether the cooking is OK and
leave to stand a little longer if necessary.
ingredients - info
chicken breasts
minced chicken
salt & pepper
leek
onion
shallot
celery
carrot
fresh thyme
sprigs of rosemary
coffee cream
Poach the meatballs in the stock until they float
and then fry them in the pan with butter. Cut the
mushrooms into slices and fry them in butter
with crushed garlic, chopped parsley and a
chopped shallot.
Make a roux (butter and flour), let it rest for a
while and then add sieved stock, cream and
coffee cream until it is thick. Add the chicken,
meatballs and mushrooms. Season with
pepper, salt, nutmeg, a dash of
Worchestershire and lemon. Finish off with a
dash of Madeira.
On the plate: a warmed puff pastry shell filled
with vol-au-vent, a spoonful of mashed
potatoes and chopped parsley as a finishing
touch.
vol-au-vent
bay leaf
butter
mushrooms
garlic
parsley
plain flour
cream
Worcestershire
nutmeg
lemon juice
Madeira
puff pastry shells
