Le Foodist Paris Cooking Class

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


  • 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



  • 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.