Mix the meat with salt and pepper from the mill. Make balls of ground beef and put them cool off. Make a broth of leeks, onion, celery and carrot. Put in there vegetables stock and chicken stock cubes, a sprig of thyme and a few bay leaves. Fill the pot up to halfway with water and bring to a boil. Let the chicken about 1 to 1 ½ hours simmer in the broth until tender. Pluck the meat from the carcass and turn capped off. Cook the meatballs in the broth, drain and fry them brown in a pan with butter. Cut the mushrooms into quarters and fry with crushed garlic and parsley butter. Make a roux, let it rest a few minutes and then dilute it with the unsifted broth, cream and coffee cream until thick sauce. Add the chicken, meatballs and mushrooms. Season with salt, pepper, nutmeg and lemon. Finish with a dash of Madeira wine, Worcestershire sauce and fresh chopped parsley.  

Queens bite

Mixed ground beef salt & pepper from the mill leek onion celery carrot diced vegetable stock diced chicken stock fresh thyme bay leaves butter

 white mushrooms

garlic

chopped parsley

flowing flour

cream

coffee cream

nutmeg

lemon juice

Madeira

Worcestershire sauce

puff pastry shells

On the dinner plate: a warmed puff up pastry cup filled with the vol- au-vent, a spoonful mashed potatoes and chopped parsley. As a by-product you will have an excellent chicken soup!
A Recipe Guide For The Amateur Chef Belgian Cuisine

Vol-au-vent

Mix the meat with salt and pepper from the mill. Make balls of ground beef and put them cool off. Make a broth of leeks, onion, celery and carrot. Put in there vegetables stock and chicken stock cubes, a sprig of thyme and a few bay leaves. Fill the pot up to halfway with water and bring to a boil. Let the chicken about 1 to 1 ½ hours simmer in the broth until tender. Pluck the meat from the carcass and turn capped off. Cook the meatballs in the broth, drain and fry them brown in a pan with butter. Cut the mushrooms into quarters and fry with crushed garlic and parsley butter. Make a roux, let it rest a few minutes and then dilute it with the unsifted broth, cream and coffee cream until thick sauce. Add the chicken, meatballs and mushrooms. Season with salt, pepper, nutmeg and lemon. Finish with a dash of Madeira wine, Worcestershire sauce and fresh chopped parsley.  
Mixed ground beef salt & pepper from the mill leek onion celery carrot diced vegetable stock diced chicken stock fresh thyme bay leaves butter

 white mushrooms

garlic

chopped parsley

flowing flour

cream

coffee cream

nutmeg

lemon juice

Madeira

Worcestershire sauce

puff pastry shells

On the dinner plate: a warmed puff up pastry cup filled with the vol-au-vent, a spoonful mashed potatoes and chopped parsley. As a by-product you will have an excellent chicken soup!
a recipe guide for the amateur chef Belgian Cuisine