Chicken & Mushroom Vol au Vents Recipe
Chicken & Mushroom Vol au Vents Recipe with Vol au Vents, Cooked Chicken, Mushrooms, Butter & White Sauce.
INGREDIENTS
1 packet (12) Vol au Vent Cases
4 oz (100g) Cooked Chicken, flaked and chopped finely
4 oz (100g) Mushrooms, sliced
1/2 oz (12g) Butter
1/2 pint (300ml) White Sauce
Salt & Pepper
METHOD
Cook the Vol au Vent cases as per the instructions on the package. When cooked remove the tops and set aside. Fry the Mushrooms in the Butter until soft. Stir in the Chicken pieces and White Sauce. Season with Salt & Pepper. Bring to the boil and then allow to cool a little. Spoon the mixture into each Vol au Vent case and replace the lids. Serve warm or cold. Serves 4.
Based on the Chicken & Mushroom Vol au Vents recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).