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3 myrtilles achetées = 1 offerte
1 mug au choix acheté = 1 pot de mousserons séchés offert
(Les offres seront visibles dans votre panier en fin d’achat dans la partie « Livraison ».)
Vol au vent poultry & chanterelles
l'Essentiel
Easy - 10 Min
- Dish type : Chanterelles
- Difficulty : Easy
- Preparation time : 10 min
- Cooking time : 30 min
- Recipe family : Impress your guests!
- Cost : €38.80
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Fumet de girolles | €11.20 | |
| Girolles lyophilisées | €6.90 |
Ingredients (8-10 servings)
- 250 g of Borde chanterelle fumet (juice)
- 25 g Borde freeze-dried chanterelles
- 1 chicken broth cube
- 45 g of butter
- 45 g of flour
- 2 or 3 chicken breasts (800 g)
- 8 vols au vent (to make or buy any loan)
- 100 g of liquid cream
- Salt/pepper
Preparation
- Dilute the broth cube in 250 ml of water, add the chanterelle fumet and mix. Prepare your béchamel sauce, melt the butter in a saucepan, add the flour and mix gently to obtain a roux. Gradually add the chanterelle fumet-broth mixture. Set aside.
- Cut your chicken breasts into small cubes and poach them. Add them to the béchamel sauce. Poach the freeze-dried chanterelles and add them to the béchamel sauce. Keep a few for decoration.
- Cream the mixture and season with salt and pepper.
- Fill your vol au vent with the béchamel and place the chanterelles you have put aside on top. Remove the lid.
- Add 1 or 2 leaves of arugula on top of the vol au vent to add a "fresh" touch to your preparation.
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