Bouchée à la Reine – Vol-au-Vent

By
KACHEN
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“Bouchée à la Reine” is a beloved classic in Luxembourg’s cuisine. Traditionally made with chicken, mushrooms and sometimes veal, this dish combines French elegance with Luxembourgish comfort. Often served on festive occasions or as a hearty Sunday meal, it brings together flaky pastry and savoury filling in perfect harmony.

Bouchée à la Reine – Vol-au-Vent

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Total Time 3 hours
Servings: 6 servings
Course: Main
Cuisine: Luxembourgish
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the chicken and mushrooms, then bring to the boil.
  5. Fill the warmed puff pastry shells with the mixture. Garnish with parsley or chives if desired.

Notes

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.

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