Chicken vol-au-vents

Chicken vol-au-vents

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 large vol-au-vent cases, about 10 cm diameter
175g chicken, cooked and chopped
6-8 button mushrooms, sliced
45g butter
1/2 teaspoon worcestershire sauce
2 tablespoons pickled cucumbers, finely chopped
250ml Béchamel sauce, hot
freshly ground black pepper
2 tablespoons slivered almonds, toasted, to garnish
salt

Method

  1. Place vol-au-vent cases on a lightly greased baking tray and heat in a preheated moderate oven (180°C) for 5–6 minutes.
  2. Meanwhile, gently fry chicken and mushrooms in butter until heated through. Stir chicken, mushrooms, Worcestershire sauce and pickles into hot béchamel sauce, and season to taste. Spoon into hot cases and sprinkle with almonds.
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