Filling for Vol-au-Vent

Name: Filling for Vol-au-Vent
Total time: 2700 s
Yield: Serves 8 to 10 servings
Ingredients: 4 boneless, skinless chicken breasts; 1 package plain quenelles (about 8.5 oz/240 g); 5 large white mushrooms; 2 cups chicken broth (about 1/2 liter); 2/3 cup dry white wine (150 ml); 3/4 cup heavy cream (about 6.5 fl oz/200 ml); 1 egg yolk; 1/3 cup all-purpose flour (about 2 oz/50 g); 3 1/2 tablespoons unsalted butter (about 2 oz/50 g); 2 tablespoons Madeira wine

jeanne @09jeanne

This filling is simply delicious. Serve it in a puff pastry shell, over a plate of spaghetti, or between two rounds of puff pastry to make a savory pie... and certainly with many other ideas. It also freezes perfectly.

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Ingredients

45 min

Serves 8 to 10 servings

4boneless, skinless chicken breasts
1 packageplain quenelles (about 8.5 oz/240 g)
5large white mushrooms
2 cupschicken broth (about 1/2 liter)
2/3 cupdry white wine (150 ml)
3/4 cupheavy cream (about 6.5 fl oz/200 ml)
1egg yolk
1/3 cupall-purpose flour (about 2 oz/50 g)
3 1/2 tablespoonsunsalted butter (about 2 oz/50 g)
2 tablespoonsMadeira wine

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Steps

45 min

1

Cut the chicken breasts into very small pieces. Cook them in a large skillet with your choice of fat (butter, margarine, or oil). Set aside.
2

In the same skillet, add the butter and flour to make a roux. Stir in the white wine and chicken broth, whisking well to create a sauce similar to béchamel.
3

Add the sliced mushrooms and the cooked chicken. Season to taste, or leave as is. Cover and simmer for 10 minutes.
4

Add the quenelles, cut into pieces, and continue cooking, covered, for another 15 minutes.
5

Turn off the heat. Stir in the cream, egg yolk, and Madeira wine.
6

Enjoy!