Vol-au-vent With Lamb Ragout

Preparation:

Preparation: Shell the egg on a plate, salt it lightly and beat it with a fork. Arrange the vol-au-vents on a buttered plate, brush them with the beaten egg and put them in the oven already at 220 degrees for about 15 minutes. Meanwhile, prepare the ragù: trim and peel the leek and cut it into small pieces. Finely slice the peeled shallots, then reduce the lamb meat into very small morsels. In a large frying pan, sauté the leek and shallots in 2 tablespoons of oil. Add the morsels of meat and let them brown over high heat. Salt them, flavor them with a pinch of curry, a splash of Worcester and 2 spoonfuls of Cognac. Tilt the pan towards the fire and flame. As soon as the alcohol has evaporated, sprinkle the preparation with half a ladle of hot water and the cream. Boil for a few more minutes until the sauce is well reduced, then fill the vol-au-vents with all the sauce prepared. Arrange them on a suitable plate, decorating as desired. Serve them immediately, piping hot.