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VOL
AU VENT
I have to say to classical Vol-au-Vent are not made with Escargots
or chicken ! As Vol-au-Vent are a bit difficult to make, I will
assume that
your "cooking level" is not a beginner's one ! So here is how you
can make
a classical Vol-au-Vent Filling.
Ingredients : 200 gr [7 oz] veal sweetbreads / 100 gr [3.5 oz] veal
quenelles / 100 gr [3.5 oz] mushrooms / 1 garlic clove / 20 gr [1
oz]
butter
For the sauce "financière" : 1/2 liter [1 pint+] liquid (cooking
juice from
the sweetbreads + mushrooms juice) / 40 gr [2 oz] butter / 40 gr
[2 oz]
plain flour / 2 Tbspoon Madère (fortified wine) / salt & pepper
For the court bouillon : 1 carrott, 1 onion, 1/2 glass of dry white
wine
/ thyme / 1 bayleaf (+water)
- Place the sweetbreads in a cold court-bouillon and bring it to
simmer ;
simmer for 10 minutes.
Strain the sweetbreads and take their small skin away.
- In a non-stick pan, fry the sliced mushrooms with the garlic (crushed)
and 1 oz butter.
- Sauce : melt the butter and pour the flour all at once on it.
Mix well, then add slowly the hot liquid (1 pint). Simmer 5 minutes
while
turning constantly and add salt & pepper. Turn the flame off then
add
the Madère.
- Cube the sweetbread and thickly slice the quenelles ; add them
to
the sauce with the mushrooms as well , turn very gently and fill
your
"bouchées" puff pastries.
For a seefood version of the vol-au-vent, replace the sweetbreads
and quenelles with mussels and shrimps....
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