Bouchées à la reine, from the Ile de France region

Ingredients

6 servings

• 1 chicken of 1kg
• 200 g veal quenelle
• 600 g veal nut
• 300 g mushrooms
• 1 carrot
• 1 turnip
• 1 leek white
• 1 sprig of lovage
• 1 clove of garlic
• 1 onion
• bay leaf
• thyme
• rosemary
• clove
• nutmeg
• crème fraîche
• 120 g butter
• 120 g flour
• 1 kg puff pastry or crusts

Steps

1. 1

   The filling: In a large pot, blanch the meat in cold water brought to a boil. After 5 minutes, drain the meat to remove the foam, and rinse with cold water. Peel the carrots, turnip, onion, and garlic, and clean the leek white. Cut the carrots into slices. Stud the onion with 3 cloves.

2. 2

   In the large pot, put the veal and chicken back in, add the carrots, turnip, leek, onion, 2 smashed garlic cloves (simply flatten a whole garlic clove using the palm of your hand or the flat side of a large knife blade), bay leaf, thyme, rosemary, spice seeds, and chicken and veal stock powders. Add water so that the meat and vegetables are submerged, at least 3L. Do not salt, the stock is already salted. Cover. Bring to a boil and then lower the heat to let it cook for 2 hours 30 minutes. The meat will simmer gently.

3. 3

   The puff pastry crusts: Meanwhile, roll out the puff pastry to make the crusts (puff pastry shells), putting the dough back in the fridge each time. Cut out 12 circles 10 cm in diameter, then 12 other circles which will be cut in the center with a 6 cm diameter cookie cutter. Place the first bases on a baking sheet, brush with a little egg wash, then place the 2nd hollowed-out piece on top, and brush with a little more egg wash. Keep the tray in the cold (freezer for 30 minutes) and preheat the oven to 200°C. Place 4 5cm spacers on the tray next to the dough rounds, then place a tray on top (by puffing up, the puff pastry will cook sandwiched between the 2 trays). Put in the oven and lower the temperature to 180°C, let bake for 35 minutes. The sauce: After 2h30, retrieve the pieces of meat to let them cool so you can cut them into small pieces without burning yourself. Prepare a white roux in a large saucepan: melt the butter over low heat, then add the flour and stir with a whisk so that the mixture forms a rather thick paste. Gradually pour in the hot chicken stock (about 1.5L) and mix. Continue cooking at a low boil until the mixture thickens. Finally, add the whipped cream and stir gently. Adjust seasoning, pepper, and add grated nutmeg.

4. 4

   Cut the stems off the mushrooms and chop them into small pieces. Place them in a pan with a little butter, add the glass of white wine, and let it reduce until dry. Add half a ladle of stock and cook for 5 minutes.

5. 5

   Cut the quenelles and the meats. Put the mushrooms and the meat into the sauce, leave on low heat while waiting to serve.

6. 6

   Plating and tasting: quickly reheat the crusts for 5 minutes at 170°C (thermostat 5-6). Fill the crusts with the preparation.