Vol-au-vent spring
Instructions
Boil the vegetables separately in salted water, drain, cut into small cubes, butter flavour.
In a skillet cook the peas with onion, a bit of butter, and the ham into strips.
Make the béchamel sauce, season with yolk, two tablespoons of cream, the cheese and add the vegetables.
With the hot mixture fill the vol-au-vent heated and served.
Ingredients and dosing for 4 persons
- 12 vol-au-vent small
- 2 artichokes
- 400 g of asparagus
- 100 g of peas
- 100 g of green beans
- 80 g of ham
- Onion
- Butter
- Bechamel
- Grated cheese
- 1 egg yolk
- Cream
- Salt
- Pepper