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Recipe : ***** Vol au Vent

Vol au Vent
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    15 min
  • Ready in
    35 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
For a seefood version of the vol-au-vent, replace the sweetbreads and quenelles with mussels and shrimps....
 

Categories

Recipe's Ingredients

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  • 1 garlic clove
  • 2 tablespoons madère (fortified wine)
  • salt & pepper
  • 1 carrot
  • 1 onion
  • thyme
  • 1 bayleaf
  • water
  • 6 tablespoons dry white wine
  • 200 g veal sweetbreads
  • 100 g veal quenelles (dumpling)
  • 100 g mushrooms
  • 60 g butter
  • 40 g plain flour
  • 500 ml liquid (cooking juice from sweetbreads and mushrooms juice)

  • Recipe preparation steps

  • 1
    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.
  • 2
    In a non-stick pan, fry the sliced mushrooms with the garlic (crushed) and 1 oz butter.
  • 3
    Sauce : melt the butter and pour the flour all at once on it. Mix well, then add slowly the hot liquid. Simmer 5 minutes while turning constantly and add salt & pepper. Turn the flame off then add the Madère.
  • 4
    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.
  • Ready !



 

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