Bouchée à la Reine

Name: Bouchée à la Reine
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: 1 sheet puff pastry; 1 veal cutlet; 1 turkey cutlet; 5 mushrooms; 2 tablespoons flour (about 15 grams); 1 tablespoon butter (about 15 grams); 1 cup chicken broth (250 ml); 3 tablespoons dry white wine (50 ml); 1 egg yolk; 1/4 cup heavy cream (60 ml)

melodie Jelu @melodiejelu

Bouchée à la Reine

melodie Jelu @melodiejelu

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Ingredients

1 hour

Serves 3 servings

1 sheetpuff pastry
Filling
1veal cutlet
1turkey cutlet
5mushrooms
Béchamel
2 tablespoonsflour (about 15 grams)
1 tablespoonbutter (about 15 grams)
1 cupchicken broth (250 ml)
3 tablespoonsdry white wine (50 ml)
Binder
1egg yolk
1/4 cupheavy cream (60 ml)

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Steps

1 hour

1

Make the pastry shells: Roll out the puff pastry to a thick layer. Cut out two circles for each shell: one whole and one with a hole in the center. Stack them and bake for 30 minutes at 350°F (180°C).
2

Cut the veal and turkey into cubes and slice the mushrooms. Sauté them in a skillet. Set aside.
3

Melt the butter and add the flour. Pour in the chicken broth and white wine. Add the cooked meats and mushrooms. Simmer over low heat, stirring frequently.
4

Reduce the heat to very low. Mix the heavy cream and egg yolk together. Add a little of the hot broth from the pot to the mixture, stir, then pour it back into the pot. Stir regularly and cook for 5 minutes while you reheat the pastry shells. Do not let the mixture boil.
5

Spoon the filling into the pastry shells. Serve with a salad.