Ingredients
Instructions
- Melt the butter in a saucepan over low heat
- Add flour to the melted butter and whisk continuously Cook for 1 minute over medium heat while whisking to make a roux
- Gradually add milk chicken stock cayenne pepper and nutmeg while constantly whisking Season with salt and pepper Bring to a boil until the sauce thickens and becomes creamy
- Remove the sauce from heat Clean and finely chop the mushrooms into small pieces that will fit inside the vol au vents
- Heat olive oil in a pan over medium heat
- Saute the mushrooms and diced chicken for 5 to 7 minutes Season with salt and pepper Deglaze with cognac and add the heavy cream
- Preheat the oven to 180C 350F
- Combine the mushroom chicken mixture with the bechamel sauce
- Fill each vol au vent case with the mixture
- Bake for 10 minutes and serve hot
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