Vol-au-vent

Cook the farm chicken with the carrot, celery, onion and herbs until tender

Allow the chicken to cool, remove the skin and take the meat off the carcass

Prepare the minced meat with an egg, breadcrumbs and salt and pepper

Roll nice little balls and poach them in a little broth

Cut the mushrooms into pieces and poach in a little broth with lemon

Take 1 litre of chicken stock and thicken it with the plain roux

Put the chicken, mushrooms and meatballs in the bound sauce and season with salt, pepper and lemon
Serve with fresh fries and salad

1 farm chicken
1 carrot
2 stalks of celery
1 large onion
Bay leaf, thyme
0.5 kg veal mince
1 egg
50 g breadcrumbs
Pepper and salt
1 kg white mushrooms
1 lemon
1 L chicken stock
100 g white roux