Vol-au-vent with La Reine
Instructions
Cook the mushrooms for about 10 minutes in a saucepan with a knob of butter, a glass of water, salt and pepper.
Remove and save the cooking liquid.
Cut into cubes the chicken, mushrooms and seasoning in hot butter.
Meanwhile, in another saucepan, reduce the mushroom cooking liquid until two tablespoons to moderate flame.
Then mix it with the sauce and chicken and mushrooms also join.
Add the diced truffle and Parmesan cheese, mixing well.
Fill with the mixture warm the vol-au-vent.
Cover them with their covers to browse and run for 2/3 minutes in hot oven.
Serve immediately.
Ingredients and dosing for 4 persons
- 8 vol-au-vent ready
- For the filling:
- 100 g of chicken white boiled or roast
- 2 fingers of bechamel
- 25 g of butter
- 80 g of cultivated mushrooms
- 50 g of grated parmesan cheese
- 25 g of black truffle
- Salt
- Pepper