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QimiQ
Benefits
Quick and simple preparation
Problem-free reheating possible
Smooth and creamy consistency in seconds
20
easy
Ingredients for 10 portions
500
g
QimiQ Sauce Base
240
g
Onion(s),
finely sliced
200
g
Mushrooms,
quartered
80
g
Butter
500
g
Veal escalope,
finely diced
250
ml
White wine
300
ml
Chicken stock
Salt and pepper
Worcestershire sauce
Lemon juice
60
g
Parmesan,
grated
Butter,
cold
20
Vol-au-vent cases
Method
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.
