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easy &quick

Veal vol-au-vents

QimiQ Benefits

  • Quick and easy preparation
  • Problem-free reheating possible
  • Smooth and creamy consistency in seconds

Minutes

20

Difficulty

easy

Veal vol-au-vents
Veal vol-au-vents

Ingredients

For 4 portions

  • 250g

    QimiQ Cream Base

  • 120g

    Onion(s), finely sliced

  • 100g

    Mushrooms, quartered

  • 40g

    Butter

  • 250g

    Veal escalope, finely diced

  • 125ml

    White wine

  • 150ml

    Chicken stock

  • Salt and pepper

  • Worcestershire sauce

  • Lemon juice

  • 30g

    Parmesan, grated

  • g

    Butter, chilled

  • 12g

    Vol-au-vent cases

Preparation

  1. Fry the onion and mushrooms in butter.
  2. Add the veal and continue to fry, douse with the wine before the meat starts to lose water, add the stock and allow to cook over low heat for 15 minutes.
  3. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
  4. Season to taste with salt, pepper, worcestersauce and lemon juice. Finish with the Parmesan and butter flakes.
  5. Fill the vol-au-vent cases with the ragout and garnish.
Some doughy looking food

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