Bouchée à la Reine - Vol-au-Vent
servings
- 1 large chicken for soup ±2.5 kg
- 1 carrot
- ¼ celery root
- 1 leek
- 1 bay leaf
- 1 large onion
- Parsley root
- Parsley or chives to garnish
- Coarsely ground salt and pepper
- 1 tin of sliced mushrooms
- 2 lemons juice
- 200 g butter
- 200 g flour
- 500 ml cream
- 6 puff pastry shells from a trusted baker
- Cover the chicken with cold water and bring to the boil. Skim the foam from the surface. Add the vegetables and spices. Simmer over medium heat for 2 hours.
- Remove the chicken from the stock and leave to cool. Debone the chicken and cut the meat into small cubes. Strain the stock through a fine sieve and remove the fat.
- Prepare a roux with the butter and flour. Pour in about 1.5 l hot stock. Add the cream and lemon juice, then season to taste. Cook for 10 minutes, stirring constantly. Check the consistency of the sauce and thin it with a little water or stock if necessary.
- Add the chicken and mushrooms, then bring to the boil.
- Fill the warmed puff pastry shells with the mixture. Garnish with parsley or chives if desired.
Bouchée à la Reine has more flavour if canned mushrooms are used instead of fresh ones. Depending on taste, you can also add cooked veal or sweetbreads to the chicken mixture.
