Vol-au-Vents la Reine style
calories: high
category: starter
cost: medium
difficulty: medium
preparation time: 50
Ingredients
Cooked chicken meat 100 gr.
Béchamel 1.5 litres
Butter 25 gr.
Button mushrooms 80 gr.
Grana cheese 50 gr.
Black truffles 25 gr.
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Béchamel 1.5 litres
Butter 25 gr.
Button mushrooms 80 gr.
Grana cheese 50 gr.
Black truffles 25 gr.
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation In a casserole, cook the mushrooms, together with a knob of butter, a glass of water, salt and pepper. Remove them using a ladle with holes and put the liquid aside. While you are melting the butter, cut the chicken meat and the mushrooms into cubes and let them acquire taste in the hot butter.
At the same time, take two tablespoons of the mushrooms liquid and mix it with the béchamel sauce. Then add the chicccken and mushroom cubes as well. Mix well and add the truffles and the cheese cut into small pieces. Mix everything together well.
Fill the vol-au-vents with the hot mixture and cook them in the oven for 2 to 3 minutes. Serve straight away. The Chef's tips This dish should be eaten at the beginning of a lunch, as a starter or after a light soup; otherwise before the main meal. We recommend you drink Rosé di Matera with your recipe. Curiosity Vol-au-vents belong to those foods considered decidedly refined and elaborate, typical of French cuisine of the 18th and 19th Century.
At the same time, take two tablespoons of the mushrooms liquid and mix it with the béchamel sauce. Then add the chicccken and mushroom cubes as well. Mix well and add the truffles and the cheese cut into small pieces. Mix everything together well.
Fill the vol-au-vents with the hot mixture and cook them in the oven for 2 to 3 minutes. Serve straight away.
