User Login
Bouchée à La Reine
Bouchée à La Reine
4.1
4 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
This is a homemade recipe of the classical French dish Bouchée à la Reine. Crispy puff pastry cylinders filled with a creamy sauce of veal, chicken and vegetables. There are 2 different versions of the dish and this recipe is for the main dish version made with less heavy sauce served together with spätzle.

Ingredient List for 6 servings:
Button
400 gr Chicken thighs with skin
Button
2 Puff pastry rolls
Button
1 Egg yellow
Button
100 ml White wine
Button
50 ml Heavy cream
Button
120 gr Flour
Button
150 gr Unsalted butter
Button
1 Leek
Button
3 big Carrots
Button
250 gr White mushrooms
Button
30 gr Parsley
Button
3 Garlic cloves
Button
1 Onion
Button
1 teaspoon Salt
Button
1 teaspoon Black pepper
Button
1 teaspoon Nutmeg powder
Oven temperature:
200 degrees Celsius
Instructions:
Button
In a casserole melt the butter and the flour together, cook on low heat while stirring for 5 minutes.
Button
Pour the sauce in a form for making ice cubes and place in the freezer for later.
Button
Take away the skin from the chicken and pour in a casserole. Cut the chicken and the veal in small pieces. Place the chicken and veal pieces in the casserole with the chicken skin.
Button
Peel the carrots, garlic and onion and cut in small pieces and add in the casserole with the meat.
Button
Cut the leek, parsley and the mushrooms and pour in the casserole with the rest of the ingredients. Season with the species and stir together.
Button
Add water so it covers everything in the casserole and let it all simmer on low heat for 1 hour.
Button
Roll out the puff pastry rolls. Cut 4 big circles per bouchée. On two of the circles cut away the middle so you have 2 thine borders.
Button
Place a baking paper on a baking sheet and place one big circle per bouchée as a bottom, then place the 2 thin borders on top per bouchée and place one big circle as a hat on top per bouchée.
Button
Brush the bouchées with the egg yellow and place in the middle of the oven for 20 minutes or until they become golden brown on the surface.
Button
Prepare the pasta according the instructions on the box.
Button
Pour the white wine and the heavy cream in the casserole and cook for 15 more minutes.
Button
Take out the bouchées from the oven and cut of the top the bouchées.
Button
Take out the ice cube sauce from the freezer and mix with the sauce in the casserole.
Button
Place the bouchées on pates and pour sauce in them. Place back the top and pour some extra sauce on the side. Serve together with the pasta.
A selection of recipes from the same country.
This recipe is from France
This homemade bread can be served as a cake to the afternoon coffee or for breakfast. If you have a sweet tooth, you can eat it with some honey, jam or nutella. It is enriched with both margarine and eggs, which makes the bread very soft and tender.
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
Mehlknepfele is handmade big Alsatian pasta. This dish is found allover Alsace and can almost be served to any dish. It fits very well to sausages and a creamy pasta sauce and mushrooms.
Translate
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.