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Bouchée à La Reine
Bouchée à La Reine
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This is a homemade recipe of the classical French dish Bouchée à la Reine. Crispy puff pastry cylinders filled with a creamy sauce of veal, chicken and vegetables. There are 2 different versions of the dish and this recipe is for the main dish version made with less heavy sauce served together with spätzle.

Ingredient List for 6 servings:
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400 gr Chicken thighs with skin
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2 Puff pastry rolls
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1 Egg yellow
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100 ml White wine
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50 ml Heavy cream
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120 gr Flour
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150 gr Unsalted butter
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1 Leek
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3 big Carrots
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250 gr White mushrooms
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30 gr Parsley
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3 Garlic cloves
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1 Onion
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1 teaspoon Salt
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1 teaspoon Black pepper
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1 teaspoon Nutmeg powder
Oven temperature:
200 degrees Celsius
Instructions:
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In a casserole melt the butter and the flour together, cook on low heat while stirring for 5 minutes.
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Pour the sauce in a form for making ice cubes and place in the freezer for later.
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Take away the skin from the chicken and pour in a casserole. Cut the chicken and the veal in small pieces. Place the chicken and veal pieces in the casserole with the chicken skin.
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Peel the carrots, garlic and onion and cut in small pieces and add in the casserole with the meat.
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Cut the leek, parsley and the mushrooms and pour in the casserole with the rest of the ingredients. Season with the species and stir together.
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Add water so it covers everything in the casserole and let it all simmer on low heat for 1 hour.
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Roll out the puff pastry rolls. Cut 4 big circles per bouchée. On two of the circles cut away the middle so you have 2 thine borders.
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Place a baking paper on a baking sheet and place one big circle per bouchée as a bottom, then place the 2 thin borders on top per bouchée and place one big circle as a hat on top per bouchée.
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Brush the bouchées with the egg yellow and place in the middle of the oven for 20 minutes or until they become golden brown on the surface.
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Prepare the pasta according the instructions on the box.
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Pour the white wine and the heavy cream in the casserole and cook for 15 more minutes.
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Take out the bouchées from the oven and cut of the top the bouchées.
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Take out the ice cube sauce from the freezer and mix with the sauce in the casserole.
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Place the bouchées on pates and pour sauce in them. Place back the top and pour some extra sauce on the side. Serve together with the pasta.
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This recipe is from France
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