Vol-au-vent grand-mère with chicken, veal meatballs and mushrooms in creamy sauce

Name: Vol-au-vent grand-mère with chicken, veal meatballs and mushrooms in creamy sauce
Ingredients: 200 g Champignon Paris; 1 Garlic clove; Bourguignonne mix; 30 g Butter; 1 Chopped onion; White wine; 100 g Veal mince; 300 g Chicken thigh fillet; 30 g Butter; 30 g Flour; 1 Thyme sprig; 100 ml Cream 35%; 1 Egg yolk; 500 ml Chicken stock; 4 g Parsley (chopped); 1 Bay leaf; Nutmeg; Lemon juice; Pepper and salt; 1 Bouchees; Parsley oil

Classic vol-au-vent grand-mère with chicken, veal meatballs and mushrooms in creamy sauce. Served in puff pastry shell.

Ingredients

200gChampignon Paris

1Garlic clove

Bourguignonne mix

30gButter

1Chopped onion

White wine

100gVeal mince

300gChicken thigh fillet

30gButter

30gFlour

1Thyme sprig

100mlCream 35%

1Egg yolk

500mlChicken stock

4gParsley (chopped)

1Bay leaf

Nutmeg

Lemon juice

Pepper and salt

1Bouchees

Parsley oil

Preparation

Cut the chicken and season generously with pepper and salt.
Make meatballs from the lamb mince and Bourguignonne spices.
Meanwhile, clean the mushrooms.
Cook the chicken and meatballs until done.
Add the onion and garlic and sauté until translucent.
Add the mushrooms and cook along.
Deglaze with white wine and let it evaporate.
Season with pepper and salt.

Let the chicken stock infuse for about 30 minutes with bay leaf and thyme, without boiling.
Strain the stock.
Melt the butter in another pan, add the flour, and cook the roux.
Add the stock and gently stir with a whisk until you have a smooth sauce.
Add cream for extra creaminess.
Mix the egg yolk with 1/3 of the sauce and whisk until creamy. Do not heat above 60°C.
Add this mixture to the remaining 2/3 of the sauce and season with nutmeg, chopped parsley, and lemon juice.
Bake the puff pastry shells.
Mix the sauce with the chicken and serve in the puff pastry shells.