Queen’s portion
Puff pastry filled with a creamy chicken ragout, veal cutlets, quenelles, and mushrooms, all bound together with béchamel sauce.
The “bouchée à la reine” is a classic dish for festive meals: a pastry shell filled with a mixture of chicken, veal, quenelles (a type of dumpling), and mushrooms, topped with béchamel sauce and baked in the oven.
Ingredients and directions
- Prep time40 min
- Cook time30 min
- Total1 hr 10 min
- DifficultyEasy
- Cooking methodfour
Ingredients
people
The filling
- $1.78
The béchamel sauce
- $0.37
- $0.05
- $0.50
- $0.04
Directions
- Prepare the béchamel sauce: melt the butter, add the flour, then gradually pour in the milk while whisking. Season and set aside.
- Wash the mushrooms and chop them into small pieces. ≈ 8 min
- Make them jump for joy.
- Cook the chicken breast in a pan, then cut it into small pieces.
- Cut the quenelles into small pieces. ≈ 8 min
- First, trim the beef tenderloin, remove any silver skin, and then sear it in a pan before cutting it into pieces.
- In a bowl, combine the mushrooms, chicken, quenelles, and veal ragout with the béchamel sauce. ≈ 4 min
- Fill the pastry shells with this filling. ≈ 10 min
- Preheat them for 10 to 15 minutes in a low oven (150 °C) before serving.
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