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Vol-au-vent of chicken and mushrooms

Vol-au-vent of chicken and mushrooms
Main Ingredient: Poultry Chicken

Course: Appetizers

Yield:

Average: 3 (1 vote)

Vol-au-vent of chicken and mushrooms ingredients

  • 372529⁄-2009260032 kg Baby chicken (800)
  • 300 g Mushrooms, Button (Champignons de Paris)
  • White bouquet garni
  • White roux (binding agent)
  • 30 g Butter, cooking
  • 50 g Shallots
  • 2483527⁄624973141 dl Wine, white
  • 2 dl Cream 28% (demi-creme)
  • dl Lemon juice, fresh pressed
  • 1 seasoning (salt+pepper)
  • Pâte feuilletée

Cooking Vol-au-vent of chicken and mushrooms

1. WITH PUFF PASTE MAKE VOL AU VENTS BLANCH CHICKEN POACH CHICKEN IN CHICKEN STOCK WITH WHITE BOUQUET GARNI DEBONE CHICKEN AND CUT INTO 1.
2. 5cm CUBES PUT BONES BACK IN STOCK AND REDUCE SAUTE CHOPPED SHALLOTS IN BUTTER, ADD QUARTERED MUSHROOMS AND WINE SIMMER FOR 5 MINUTES REDUCE CHICKEN STOCK TO 4dL STRAIN, ADD WHITE ROUX, SIMMER FOR 15 MINUTES ADD TO SHALLOTS AND MUSHROOMS, BRING TO BOIL ADD CREAM AND ADJUST SEASONING COMBINE SAUCE AND CHICKEN, ADJUST SEASONING WITH LEMON JUICE PUT MIXTURE INTO PREHEATED VOL AU VENT SHELLS.


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