Bouchés à la reine, de la région Ile de France

Method

1. 1

   Topping: In a large pot, white the meat in boiling cold water. After 5 min, drain the meat to remove the foam, rinse with cold water. Peel carrots, turnips, onion, garlic and clean leek white. Cut the carrots into slices. Stitch onion with 3 cloves.

2. 2

   In the large casserole, put back the veal and chicken, add the carrots, the turnip, the leek, the onion, 2 cloves of cracked garlic (just flatten a whole clove of garlic with the palm of the hand or with the plate of the blade of a large knife), the laurel, thyme, rosemary, seeds of spices and powder of chicken broth and veal bottom. Add water so that meat and vegetables are immersed at least 3L. Do not salt, the broth is already. Cover. Bring to a boil and then lower the heat to cook 2 hours 30 minutes. The meat will simmer gently.

3. 3

   Laminate croustades: Meanwhile, spread the laminate pastry to make the croustades (spoiled crusts) and put the pastry back in the cold. Detail 12 circles of 10 cm in diameter, then 12 other circles that will be cut in the center with a 6cm piece cutter of diameter Place the first bottoms on a baking sheet, brush with a bit of gilding, then place the 2nd cut piece, and put back some gilding Leave the plate cool (freezer 30 min) and preheat the oven to 200°C. Place 4 5cm holds on the plate next to the dough rings and place a plate above (inflating the laminated dough will cook in sandwich between the 2 plates). Bake and lower the oven to 180°C, cook 35 min. Sauce: After 2h30, collect the pieces of meat and cool them to cut into small pieces without burning. Prepare a white red in a large saucepan: melt the butter over low heat, then add the flour and stir with a whisk so that the mixture forms a fairly thick dough. Gradually pour the hot chicken broth (approximately 1.5L) and mix. Continue cooking with small broths until the preparation thickens Finally, add the whipped cream and stir gently. Correct seasoning and pepper with grated nutmeg.

4. 4

   Cut the mushrooms' feet, detail them in small pieces. Then place them in a skillet with a little butter, add the glass of white wine and let it dry. Add a half flask of broth and cook for 5 min.

5. 5

   Cut the quenelles and meat. Put mushrooms and meat in sauce, leave on low heat until served.

6. 6

   Dressage and tasting: quickly warm the croustades 5 min at 170°C (thermostat 5-6). Garnish the croustades with the preparation.

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