Give the puff pastry sheets an "artistic" shape and bake them
for 15 minutes in the oven, preheated to 220°C. Warm them
again briefly before serving. Here, the center was cut out with a
'square ring' and presented as a hat.
Make a vegetable stock from cleaned and chopped leek, onion,
celery and carrot. Add a sprig of thyme, parsley stalks and a
few bay leaves. Top up to halfway with water and bring to a
boil. Let steep for half an hour near the boiling point. Strain
through a point sieve and then through a muslin cloth.
Brush the mushrooms dry and sauté in butter with crushed
garlic and a chopped shallot. Add shaved truffle at the end.
Poach the partridge fillets gently for 45 minutes in the broth or
until done. Cut the fillets lengthwise into pieces and store
covered.
Make a roux (butter and flour), let it rest for a while and dilute to
sauce thickness with the strained broth, cream and coffee
cream.
Add the fillets and mushrooms. Season to taste with salt,
pepper and nutmeg. Mix with a dash of Cognac,
Worcestershire sauce and finish with chopped parsley.
Serve with mashed potatoes or fries.
ingredients - info
puff pastry sheets
leek
onion
celery
carrot
thyme
parsley
bay leaf
partridge fillets
wild mushrooms
vol-au-vent with partridge and truffle
shallots
garlic
butter
truffle
plain flour
cream
coffee cream
salt & pepper
nutmeg
Cognac
Worcestershire sauce
ingredients - info
puff pastry sheets
leek
onion
celery
carrot
thyme
parsley
bay leaf
partridge fillets
wild mushrooms
Give the puff pastry sheets an "artistic" shape
and bake them for 15 minutes in the oven,
preheated to 220°C. Warm them again briefly
before serving. Here, the center was cut out
with a 'square ring' and presented as a hat.
Make a vegetable stock from cleaned and
chopped leek, onion, celery and carrot. Add a
sprig of thyme, parsley stalks and a few bay
leaves. Top up to halfway with water and bring
to a boil. Let steep for half an hour near the
boiling point. Strain through a point sieve and
then through a muslin cloth.
Brush the mushrooms dry and sauté in butter
with crushed garlic and a chopped shallot. Add
shaved truffle at the end.
Poach the partridge fillets gently for 45 minutes
in the broth or until done. Cut the fillets
lengthwise into pieces and store covered.
Make a roux (butter and flour), let it rest for a
while and dilute to sauce thickness with the
strained broth, cream and coffee cream.
Add the fillets and mushrooms. Season to
taste with salt, pepper and nutmeg. Mix with a
dash of Cognac, Worcestershire sauce and
finish with chopped parsley.
Serve with mashed potatoes or fries.
vol-au-vent
with partridge
and truffle
shallots
garlic
butter
truffle
plain flour
cream
coffee cream
salt & pepper
nutmeg
Cognac
Worcestershire sauce
