Bouchée à la Reine
| French cuisine
Ingredients
- 4 vol-au-vent shells
- 1 shallot, chopped
- 2 large chicken or turkey breasts
- 4 oz small or medium button mushrooms
- 2 oz butter
- 2 Tbsp flour
- 1 egg yolk
- 1 cup crème fraîche (or heavy cream)
- 1 bouquet garni
- 12 oz chicken stock
- Pepper
Instructions
- Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10–11 minutes
- Cut the chicken breasts into small dice.
- Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
- In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
- Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
- Add the chicken stock little by little and cook for 2 minutes, stirring.
- Add the diced chicken and the mushrooms and cook for 5–6 minutes, stirring from time to time.
- Preheat the oven to 350°F (gas mark 6) and bake the vol-au-vent shells for 5–10 minutes or as directed by the manufacturer, without burning them.
- In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.
- Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.