Friday, April 5, 2019

Vol-au-vent with Mushroom and Veal / Chicken


1. Melt the butter in a non-stick saucepan over a low heat, add flour and cook for a few seconds, stirring constantly. Add some cream. One can add some milk (though my friend did not add it)

2. Melt the butter in another non-stick saucepan over a low heat and add button mushroom and cook till it is red. You can add garlic and shallot also. You may also add some Thyme. 

3.Mix each other well and then add stock of chicken or vegetable and finally cornflower and finally add small diced chicken  pieces (cooked in olive oil, shallots and garlic) , cook it till it is a thick broth

4. Finally pour  it in a pastry and then keep the pastry sub merged in the thick broth.

5. Add Parsely or celery at the end , if you want




How to make the sauce ?

See this video : party_vol-au-vents_60239

Your guest chef:




Not exactly what I taught:

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