CookEat Recipe
Dieppoise Seafood Vol-au-Vent
Shrimp, clams, whole mushrooms and truffle in an egg-and-cream sauce, served hot in a covered puff-pastry case.
Method
Steps
Step 1
Have one fully baked vol-au-vent case and its own lid ready and warm, and measure two gills of finished white veal stock. Use twenty-four plain cooked shelled shrimp and eighteen freshly shucked raw little-neck clam meats; drain and discard the clam liquor. Keep the raw clams cold and their utensils separate from the baked case and ready-to-eat ingredients until cooking.
Step 2
Drain twelve whole canned mushrooms and slice one small clean truffle. Tie two branches of parsley and two branches of chervil into a bouquet. Put the shrimp, clam meats, mushrooms, truffle and bouquet in a saucepan. Add one gill of white wine, the two gills of stock, half a teaspoon of salt, one saltspoon of cayenne and one saltspoon of grated nutmeg. Gently shake the pan, cover and simmer for about ten minutes as a guide, continuing as needed until the seafood throughout reaches 74°C.
Step 3
In another saucepan, mix one ounce of butter with one and a half ounces of flour and heat for about half a minute, stirring.
Step 4
Strain all the cooking liquid from the seafood pan into the butter and flour, retaining the seafood, mushrooms, truffle and bouquet in their pan and keeping them hot. Stir the sauce continuously as it comes to a boil, then boil for about five minutes as a guide, stirring.
Step 5
Beat the egg yolk with half a gill of cream. Whisk a little of the hot sauce into this mixture, then whisk it back into the sauce over low heat. Cook gently for about one minute as a guide, whisking until the sauce throughout reaches 74°C without boiling.
Step 6
Remove and discard the herb bouquet. Pour the sauce over the seafood, mushrooms and truffle and mix gently. If needed, warm gently without boiling until the whole filling reaches 74°C.
Step 7
Place the warm pastry case on a large hot dish and fill it without overflowing. Sprinkle a little chopped parsley over the filling and put its own lid on. Serve immediately, with all remaining filling, if any, alongside on the same hot dish.
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