Vol-au-vent of chicken and mushrooms

Main Ingredient: Poultry Chicken
Course: Appetizers
Yield:

Vol-au-vent of chicken and mushrooms ingredients

1 1⁄2 kg Baby chicken (800)
300 g Mushrooms, Button (Champignons de Paris)
1⁄10 White bouquet garni
1⁄50 White roux (binding agent)
30 g Butter, cooking
50 g Shallots
1⁄2 dl Wine, white
2 dl Cream 28% (demi-creme)
1⁄10 dl Lemon juice, fresh pressed
1 seasoning (salt+pepper)
1⁄5 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.