Veal vol-au-vents

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.