Chef John Walsh gave us a great recipe just in time for holiday leftovers! Enjoy! Bouchée à la Reine with Turkey 8 vol-au-vent pastry shells 1-1/2 lb diced cooked Turkey (any part) 1/2 cup Chanterelles mushrooms, chopped (or any mushroom of your choice) 1 small sweet onion, chopped 2 tablespoon unsalted butter 1 tablespoon white wine Handful of chopped parsley Béchamel Sauce: 1/4 cup unsalted butter 1/4 cup flour 1 cup milk a pinch of thyme 1/2 cup chicken stock or broth coarse salt and pepper for seasoning 1 egg for wash Serves 8 In a pan, fry the onion in the butter until soft and golden; add the diced mushrooms and sauté for 2 minutes. Add the Turkey and sauté 2 minutes – add the white wine and let the sauce reduce for 3 minutes. Set aside. Pre-heat oven 380 degrees. Prepare the béchamel sauce – melt the butter in a casserole, and gradually add the flour and the milk with a whisk on medium heat. Add chicken stock. It should become thicker and thicker. Lower the heat and stir firmly and quickly until desired thickness. Set aside. Take out the pastry shells and brush with egg wash, heat for 8-10 minutes or until golden brown. Now you can mix the chicken with the béchamel sauce. Reheat slightly for 2 minutes on a low-heat. Fill generously each shell and place top ‘hat’ shell on top. Sprinkle with chopped parsley. Serve either as a starter or as a main course with a salad on the side. ow.ly/i/3Cyz2
Posted on: Mon, 04 Nov 2013 16:41:42 +0000
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