Bouchée à la reine

Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 3 – 4 minutes.

Cut the chicken breasts into small dice.

Wash the mushrooms rapidly and cut in halves or quarters depending on the size.

In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.

Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.

Add the chicken stock little by little and cook for 2 minutes, stirring.

Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.

Preheat the oven to 350ºF (gas mark 6) and bake the vol-au-vent shells for 5 – 10 minutes or as directed by the manufacturer, without burning them.

In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.

Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.