CookEat Recipe
Chicken Vol-au-Vent, Hay
A covered puff-pastry case filled with chicken, fresh mushroom, truffle and a creamy Madeira liaison.
Method
Steps
Step 1
Have one fully baked empty vol-au-vent case with its own lid ready and keep it warm. Use one tender raw chicken weighing 2½–3 pounds before skinning and boning. Skin and bone it, then cut all the recovered meat into inch-square pieces. Keep raw-chicken tools separate from the baked pastry.
Step 2
Melt the tablespoon of butter in a large frying pan and add all the chicken meat. Season with the heavy teaspoon of salt and two saltspoons of cayenne. Cook gently on the hob for about eight minutes, tossing occasionally.
Step 3
Peel and clean the six fresh mushroom heads, slice them and add them to the chicken. Toss lightly and cook gently for about five minutes.
Step 4
Sprinkle in the teaspoon of flour and mix lightly. Pour in the half pint of cold milk, mix gently and let the mixture boil slowly for about ten minutes.
Step 5
Add one small sliced culinary truffle, the gill of cream and the tablespoon of Madeira wine. Mix lightly and boil gently for about five minutes.
Step 6
Add the half teaspoon of chopped chives. Check the centres of the chicken pieces with a clean digital thermometer and continue cooking until they reach at least 74°C.
Step 7
Mix the egg yolk with the tablespoon of milk and stir it into the filling. Heat gently while stirring for about two minutes, without boiling, until the filling reaches 74°C throughout.
Step 8
Put the warm baked case on a hot serving dish and fill it with the hot preparation. Place its own pastry lid on top. If any filling remains after the case is filled, serve that actual excess hot alongside in a separate dish. Keep all the chicken meat and sauce for this service and serve promptly.
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