Ham and egg vol-au-vents

Ham and egg 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
155g ham, diced
2 eggs, hard-boiled and chopped
2 shallots, finely chopped
1 tablespoon green pepper, chopped
45g butter
250ml Béchamel sauce, hot
1 teaspoon dijon mustard
freshly ground black pepper
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 ham, eggs, shallots and green pepper in butter until hot. Stir into hot sauce with mustard, salt and pepper. Spoon into hot cases.
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