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Chicken vol-au-vents and poultry with foie gras escalope
Ingredients (for 4 peoples)
• 500g of veal shoulder
• 500g chicken breast
• 100g of lovage
• 50g of butter
• 50g of flour
• 25cl Edelzwicker
• 50cl of liquid cream
• 400g button mushrooms salt, pepper
• 4 crusts of puff pastry
• 4 slices of raw foie gras to fry
Preparation
- Poach the poultry and veal, previously cut into 4 cm cubes, in a fresh lovage stock for about 25 minutes.
- Remove the meat from the stock and keep it aside.
- Recover the cooking stock, then clarify it (pass it through a cheesecloth).
- Make a blond roux (butter and flour) then moisten with the Edelzwicker and add the stock. Let it reduce until you get a thick sauce.
- Add the cream and cook for 5 minutes.
- Add the diced meat and the quartered mushrooms and heat for about 8 minutes.
- In the meantime, in a hot pan, fry the foie gras cutlets, previously floured and seasoned, for about 3 minutes on each side.
- Heat the crusts in the oven for 4 minutes at 180°.
- Dressing
Bon appétit