Bouchées à la reine
Ingredients
- 45 g of butter
- 3 tablespoons of flour
- pepper
- nutsmeg
- 6 puff pastries
- 300 g of veal rump steak
- 2 chicken cutlets
- 200 g button mushrooms
- veal dumpling
- 75 cl of chicken broth
- 3 egg yolks
- 10 cl of thick crème fraîche
- 1 glass of white wine
Instructions
Step 1
Slice the mushrooms and cut the drained dumplings into small pieces.
Step 2
Cut the meat into small cubes and cook quickly (pink). Set aside. browned.
Step 3
Melt the butter in a saucepan, add the flour, and cook, stirring, for 3 minutes.
Step 4
Then moisten this light roux with the chicken stock and bring to a boil.
Step 5
Add the meat, mushrooms, white wine, pepper, and nutmeg. Continue heating, stirring constantly.
Step 6
Add the dumplings and stir gently.
Step 7
Separately mix the egg yolks with the crème fraîche in a bowl, then pour this mixture into the saucepan, stirring constantly. Heat without boiling for 5 minutes.
Step 8
Preheat the pre-baked crusts in the oven at 180°C. When they are hot and very dry, remove them and remove the caps.
Step 9
Arrange the crusts on individual plates (accompanied by rice or pasta). Fill them with the sauce and place the tops on top. Serve immediately.
