Vol au vent at La Reine
Recipe appetizers for 4 people based on Bechamel - cooking method oven.
Preparation:
Preparation: Cook the mushrooms for about 10 minutes in a saucepan with a knob of butter, a glass of water, salt and pepper. Remove them and keep the cooking liquid. Cut the chicken and mushrooms into cubes and cook everything in the hot butter. Meanwhile, in the other saucepan, reduce the cooking liquid from the mushrooms to two tablespoons over moderate heat. Then mix it with the béchamel and add the chicken and mushrooms. Also add the diced truffle and the parmesan, mixing everything well. Fill the vol-au-vents with the hot mixture. Cover them with their pastry lids and pass them for 2/3 minutes in the very hot oven. Serve immediately.
Ingredients:
Ingredients: 8 ready-made vol-au-vents - For the filling: - 100 g of boiled or roasted white chicken - 2 fingers of white sauce - 25 g of butter - 80 g of cultivated mushrooms - 50 g of grated parmesan cheese - 25 g of black truffle - salt - Pepper
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