How To Easily Make Bouchées À La Reine In Only Twelve Steps

Bouchées à la reine (for six servings) :

Preparation : 20 minutes

Cooking : 40 minutes

Ingredients

• 300g veal rump steak
• 2 chicken cutlets
• 200g button mushrooms
• Small veal quenelles
• 45g butter
• 3 tablespoons flour
• 75cl chicken stock
• 3 egg yolks
• 10cl sour cream
• 1 white wine glass
• Pepper
• Ground nutmeg
• 6 flaky pastry crusts

Steps

• Cut the button mushrooms and the small veal quenelles into slices.
• Chop the veal rump steak into tiny cubes and cook it quickly.
• Melt the butter in a stewpot (cooking pot), add the flour and stir continuously during 3 minutes.
• Mix the making with the chicken stock and bring to a boil.
• Add the meat, the button mushrooms, the glass of whine wine, pepper and the ground nutmeg. Continue heating while stirring continuously.
• Add the veal quenelles and stir carefully.
• In a bowl, mix the egg yolks with the sour cream then pour the making into the cooking pot while stirring. Cook over low-heat during 5 minutes.
• Put the flaky pastry crusts into the oven (thermostat 6 -180 ° C / 350 ° F) to warm them up.
• Once they are warmed and very dry, cut off their hats (the top) and keep them aside.
• Display them on plates and fit them copiously with the making you made from the cooking pot.
• Put their hats back on the top, done !
• Serve them right away while it is still hot.

Personal tips

Tagliatelle, pasta or any sort of rice are highly recommended as side dishes.

A dry red wine will go very well with your bouchées à la reine.