CHICKEN BROTH

Prepare a chicken broth, according to the recipe from the link and strain him.
 

BOUCHÉE :

Prepare the bouchée’s according to the recipe in the link.

THE FILLING :

Mix the beef, along with egg and breadcrumbs. Season with some ground pepper and salt. Roll the meat mixture into small balls. Let the balls of yarn in a few minutes the strained broth over medium heat.
 
Cut the mushrooms into quarters. Melt a knob of butter in a pan and fry the pieces of mushroom in hot butter. Add while baking a crushed clove of garlic (so the garlic does not burn). Let the mushrooms as staining and set aside.
 
Pick all the meat from the carcass of the chicken. Make sure the chicken pieces are fine enough. Set aside.

THE SAUCE :

Start the preparation of the sauce with a roux. Melt the butter in a saucepan and add the flour added. Let the flour mixture , stirring ” dry “, but note that not sticking to the roux . Once you smell a slight biscuit aroma , you pour a portion of the chicken in the pot. Stay patient by stirring with a whisk to avoid . Clots Pour occasional broth . After sufficient stirring long, do you get a bound but sufficient current sauce . Finally, add the cream. Stir the sauce good .
 
Add the fried mushrooms, the chicken and the meatballs to the sauce . Add some fresh lemon juice into the mixture and season to taste with salt and pepper. Mix everything.

Cut the lid off the puff pastry, and scoop a large spoonful of the filling in and around the cookie. Work each plate with a sprig of watercress.
 
Serve the vol-au-vent with either fries or mashed potatoes.