User Login
Bouchée à La Reine
Bouchée à La Reine
3.3
15 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
Quiche Lorraine
Quiche Lorraine
This homemade classical quiche comes from the French region Lorraine. The pie is easy and simply filled with smoked bacon, it is an open faced pie (as opposed to the typical English closed pies). A green crispy salad fits to it. You can serve it as a lighter dinner or for lunch and it is better served warm.
Gingerbread bredele
Gingerbread bredele
Homemade Christmas gingerbread cookies from the region Alsace in France. If you always thought it is complicated to bake your own gingerbread cookies for Christmas, try this recipe and you will continue to make them year after year.
Tartiflette cheese pie
Tartiflette cheese pie
A classic tartiflette gratin is made with potatoes and bacon. This recipe is using the tartiflette cheese in a pie made of puff pastry rolls instead, and it is both fun and easy to prepare. If you don’t find any tartiflette cheese you can use any cheese that melts well. Can be served as a starter, appetizer or part as a buffet.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.