Canapé The vol-au-vent is a pastry sausage composed of a crust made of round flaky pastry and a topping of a bound sauce . Originally intended for several people, it has a diameter generally 15 to 20 cm [ 2 ] , but today it merges with individual bite of smaller (ten centimeters) as the best known: the bite to the Queen . Origin Vol-au-vent is attributed to Marie-Antoine Carême [ 3 ] (1784-1833), a French pastry chef and author of books on the kitchen [ 4 ] . In fact, he systematized the use of a puff pastry lighter and crisp to make tarts or pies, savory or sweet which he had made a specialty. It was not until the middle of the XX th century that the vol-au-vent decrease in size, merging with bites to the Queen or not. Garnish. The linings of the vol-au-vent may be very different, based on meat , of sweetbreads , of fish , of crustaceans , of snails , of mushrooms , all linked with a bisque , a sauce béchamel , the cream , the Nantua or other financial ... Expression derived In popular parlance, a vol-au-vent means a head, a skull. The expression Having a crayfish in the vol-au-vent , used for example in the Almanac Chafer (1867), means a little disturbed, to be stamped. Vol au vent or bite to the Queen Ingredients for 6 people: 6 baked bite to the Queen 1 veal sweetbread 2 tbsp vinegar the juice of half a lemon 1 bouquet garni 50g butter 125 g of very small mushrooms 1 cooked chicken white pot 1 small can of very small dumplings for the sauce: 40 g of butter 40 g flour 1/3 liter of chicken stock 100 g of fresh cream salt and pepper Preparation: Make disgorge the sweetbreads in cold water with vinegar for 2 hours. Drain it, rinse it and put it in a small saucepan with cold salted water lemon juice and bouquet garni. Simmer 10 minutes. Drain and pat dry again laughed and let it cool between 2 plates pressing. The cold laugh, cut into small cubes and fry in half the butter. Clean the mushrooms, keeping them whole. Make them steaming in the remaining butter. Cut the chicken breast into small cubes, add them to the sweetbreads and mushrooms. Keep on low heat for further operations. Reheat the bites crust with very low oven. Put the dumplings warm to the simmering water. Prepare the sauce: make a roux with butter and flour. When it starts to foam, wet it with hot chicken stock. Cook 10 minutes, stirring occasionally. Add the cream. Season. Pour this sauce dumplings drained and all other elements. Keep warm this preparation to be thick enough. Garnish clogged at the time of serving, and serve hot. Variant Ingredients for 4 people: 1 large chicken. 500 grams of mushrooms and oyster mushrooms. 2/3 leeks. 10 carrots. 2 onions. 1 liter of water. 2 bay leaves. Case 2 salt. 1 pinch of pepper. 25 cl cream. Cornstarch express. Preparation for 4 people: Put the chicken in a pot (pan). Cover the chicken with the quart of water. (Adjust if necessary). Season with a pinch of pepper and 2 tbsp salt (corrected according to taste). Add 2 bay leaves. Add leeks cut of +/- 2 cm slices. Add carrots cut into slices +/- 1 cm. Add onions cut into pieces. Simmer the chicken for +/- 3 hours. Cook the sliced mushrooms in a pan with a little oil and reserve the cooking liquid. When the hen cooked, remove and let cool then the reverse. Skim (remove) oil chicken lying on the surface in the broth. In a pot add the pieces of boneless chicken. Add mushrooms that we had booked. Then add the cream. Cover with cooking liquid (broth) without vegetables !!! Bring to boil and thicken slightly by linking the sauce with cornstarch (do not thicken). Preheat clogged (drained) in the oven and then add the vol-au-vent (bites are optional but recommended). Accompanying: This preparation is ideally served with fries and why not with rice. NB Keep the rest of the chicken broth you can eat the next day with a rusk (it is a treat) or make portions and freeze.
Posted on: Sat, 03 Jan 2015 15:17:41 +0000
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