Mix the minced chicken with salt and pepper from the mill. Make small balls of it and put them away in a cool place. Make a stock of cleaned and chopped leek, onion, celery and carrot. Add a sprig of thyme, rosemary, a few bay leaves and parsley with stems to the pot. Season with pepper and salt. Add water and bring to the boil. Leave the chicken breasts to poach gently in the stock for 45 minutes to 1 hour until cooked through. Check whether the cooking is OK and leave to stand a little longer if necessary.

vol-au-vent

ingredients - info chicken breasts minced chicken salt & pepper leek onion shallot celery carrot fresh thyme sprigs of rosemary coffee cream

Poach the meatballs in the stock until they float and then fry them in the pan with butter. Cut the mushrooms into slices and fry them in butter with crushed garlic, chopped parsley and a chopped shallot. Make a roux (butter and flour), let it rest for a while and then add sieved stock, cream and coffee cream until it is thick. Add the chicken, meatballs and mushrooms. Season with pepper, salt, nutmeg, a dash of Worchestershire and lemon. Finish off with a dash of Madeira. On the plate: a warmed puff pastry shell filled with vol-au- vent, a spoonful of mashed potatoes and chopped parsley as a finishing touch.

bay leaf butter mushrooms garlic parsley plain flour cream Worcestershire nutmeg lemon juice Madeira puff pastry shells

taste and tradition

the fiery passion

ingredients - info chicken breasts minced chicken salt & pepper leek onion shallot celery carrot fresh thyme sprigs of rosemary coffee cream

Poach the meatballs in the stock until they float and then fry them in the pan with butter. Cut the mushrooms into slices and fry them in butter with crushed garlic, chopped parsley and a chopped shallot. Make a roux (butter and flour), let it rest for a while and then add sieved stock, cream and coffee cream until it is thick. Add the chicken, meatballs and mushrooms. Season with pepper, salt, nutmeg, a dash of Worchestershire and lemon. Finish off with a dash of Madeira. On the plate: a warmed puff pastry shell filled with vol-au-vent, a spoonful of mashed potatoes and chopped parsley as a finishing touch.