Vol-au-vent
Serves 4 | Cooking time: 3 hours
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
SERVE WITH GRIMBERGEN BLONDE
The smooth, Blonde ale with ripe yellow fruit flavours, a spicy note of clove and a dense, cream-coloured foam.
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