"BOUCHéE A LA REINE"

The buttery taste of the pastry mixed with the veal slowly cooked in white wine create an explosion of flavours and textures in your mouth. This is a must try.



You will need:
LEFT OVER SAUTé DE VEAU (see my SAUTE DE VEAU recipe from 26-08-2011)
1 OR 2 "VOL AU VENT" CASING PER PERSON
A HANDFUL OF CUP MUSHROOMS, SLICED
PLAIN FLOUR

Make the Vol au Vent casing as per my recipe 04-09-2011

In the meantime, warm the "Sauté de Veau" on a medium heat. Mix in a bowl some flour (about 1 to 2 tbsp) with cold water and slowly add to the stewed veal to thicken slightly the sauce. Put the sliced mushrooms ( to add a bit more consistency to the dish f you haven't got much left) and cook for 10-15 minutes on a medium heat.

Serve the warm "Vol au vent" with the veal sauce in the middle... Cover with the little hat... ENJOY!