queen snack with partridge and truffle
Give the puff pastry sheets an "artistic" shape and bake them for 15 minutes in the oven, preheated to 220°C. Warm them again briefly before serving. Here, the center was cut out with a 'square ring' and presented as a hat. Make a vegetable stock from cleaned and chopped leek, onion, celery and carrot. Add a sprig of thyme, parsley stalks and a few bay leaves. Top up to halfway with water and bring to a boil. Let steep for half an hour near the boiling point. Strain through a point sieve and then through a muslin cloth.
Brush the mushrooms dry and sauté in butter with crushed garlic and a chopped shallot. Add shaved truffle at the end. Poach the partridge fillets gently for 45 minutes in the broth or until done. Cut the fillets lengthwise into pieces and store covered. Make a roux (butter and flour), let it rest for a while and dilute to sauce thickness with the strained broth, cream and coffee cream. Add the fillets and mushrooms. Season to taste with salt, pepper and nutmeg. Mix with a dash of Cognac, Worcestershire sauce and finish with chopped parsley. Serve with mashed potatoes or fries.
ingredients - info

vol-au-vent with partridge and truffle

shallots garlic butter truffle plain flour cream coffee cream salt & pepper nutmeg Cognac Worcestershire sauce
Nederlands - français
puff pastry sheets leek onion celery carrot thyme parsley bay leaf partridge fillets wild mushrooms
?
Belgian Cuisine and more creative cooking
Give the puff pastry sheets an "artistic" shape and bake them for 15 minutes in the oven, preheated to 220°C. Warm them again briefly before serving. Here, the center was cut out with a 'square ring' and presented as a hat. Make a vegetable stock from cleaned and chopped leek, onion, celery and carrot. Add a sprig of thyme, parsley stalks and a few bay leaves. Top up to halfway with water and bring to a boil. Let steep for half an hour near the boiling point. Strain through a point sieve and then through a muslin cloth.
Brush the mushrooms dry and sauté in butter with crushed garlic and a chopped shallot. Add shaved truffle at the end. Poach the partridge fillets gently for 45 minutes in the broth or until done. Cut the fillets lengthwise into pieces and store covered. Make a roux (butter and flour), let it rest for a while and dilute to sauce thickness with the strained broth, cream and coffee cream. Add the fillets and mushrooms. Season to taste with salt, pepper and nutmeg. Mix with a dash of Cognac, Worcestershire sauce and finish with chopped parsley. Serve with mashed potatoes or fries.

vol-au-vent

with partridge

and truffle

shallots garlic butter truffle plain flour cream coffee cream salt & pepper nutmeg Cognac Worcestershire sauce
puff pastry sheets leek onion celery carrot thyme parsley bay leaf partridge fillets wild mushrooms
?
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS