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Vol Au Vents 01

Vol Au Vents 01 is built on Salt, Strined Fresh Lemon Juice, Butter, Flour, and Heavy Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 10 tbsp
• 1 1/4 cup
• 1 1/2 cup

Method (preview)

1. 1

   Cook shrimp, mussels, asparagus tips and chopped sweet red pepper and add to a rich fish sauce (like a veloute).

2. 2

   Use to fill vol-au-vent cases.

3. 3

   Put the chicken in a pot with the giblets and cover with cold water.

4. 4

   Bring to a boil over medium heat and skim the surface.

5. 5

   Tie the leek and carrot together; cut slits in the onion and stick the bay leaves through them, then stud the onion with the cloves.

6. 6

   Add the leek, carrot and onion to the pot.

7. 7

   Season with salt and pepper.

8. 8

   Reduce the heat to low, cover and cook for 30 minutes.

9. 9

   Add the sweetbreads and continue cooking for 30 more minutes, or until chicken is tender.

10. 10

    Cook the mushrooms in 1/2 cup (125 ml) water and the lemon juice for 5 minutes; drain, reserving cooking liquid.

11. 11

    In a saucepan, melt the butter, add the flour and cook roux over low heat for 10 minutes, stirring constantly with a wooden spatula.

12. 12

    Remove from heat and set aside to cool.

13. 13

    Remove the chicken and sweetbreads from their pot and cool.

14. 14

    Return the liquid to heat and boil it, uncovered over high heat to reduce it to about 1 quart (1 liter); strain it into the roux.

15. 15

    Beat this sauce until smooth and simmer for 30 minutes.

16. 16

    Stir the cream into the sauce and simmer it slowly, uncover, until it is reduced and thickened.

17. 17

    If the sauce becomes too thick, thin it with some of the mushroom cooking liquid.

18. 18

    Strain the sauce through a fine sieve into a pan and add the diced chicken, sweetbreads and mushrooms.

19. 19

    Bring to a boil and adjust seasoning.

20. 20

    Spoon into vol-au-vent cases, passing any leftover separately from a sauceboat.