Bouchées à la Reine
Cuisine of Ile de France, France
Preparation Time: 30 minutes Cooking Time: 1 hour Ingredients: - 7 ounces (200 g) puff pastry |
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Preparation:
- Make the bouchées:
Flatten out the puff pastry until it’s about ¾-inch thick, and with a round, ribbed cookie cutter, cut out the bouchées.
Put them on a baking sheet and brush them with beaten egg.
With a regular round cookie cutter, make an impression in the center of the bouchée to make the lid, then quarter it with a fork.
Let it rest 30 minutes, then cook in a 400°F (210°C) oven for 30 minutes.
When it comes out of the oven, cut out the lid.
Prepare 2 cups of bouillon and cook the sweetbreads and chicken breasts in it for 30 minutes on medium heat.
Pare, wash, and quarter the mushrooms.
Add the mushrooms 5 minutes before the mixture is finished cooking.
- Prepare the topping:
Let the butter melt in a stewpot, add the flour (don’t let it brown), then pour in the bouillon (keeping the mushrooms, sweetbreads, and chicken breasts over the heat).
Mix with a whisk, add the crème fraîche, and cook 10 minutes over low heat.
Add the mushrooms, the sweetbreads, and the chicken breasts, sliced.
Put the bouchées on a plate and fill them with the topping.
Drop the rest of the topping around the bouchées.
Serve 4
Courtesy of French Government Tourist Office
 The Loire Valley & Paris |
 Paris & Nice |