Vol-au-Vent de Poulet et Champignons (voll-oh-vaun d’ poo-lay ay sham-peen-yon) is a creamy mixture of cooked chicken and mushrooms in a light, crisp pastry case. This is reasonably economical and would make an excellent main course for a dinner or luncheon party.
1 oz. butter
2 tablespoons flour
8 fl. oz. chicken stock
2 fl. oz. dry white wine
8 oz. button mushrooms, wiped clean and sauteed
12 oz. cooked boned chicken, chopped
1 canned pimiento, drained and chopped
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons lemon juice
1 teaspoon dried thyme
3 fl. oz. double cream
1 X 8-inch Vol-au-Vent case, baked
1 tablespoon chopped fresh parsley
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock and wine, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the mushrooms, chicken, pimiento, salt, pepper, lemon juice and thyme to the pan and cook, stirring occasionally, for 8 to 10 minutes or until all the ingredients are thoroughly combined and the mushrooms and chicken are heated through.
Stir in the cream and remove the pan from the heat. Spoon the mixture into the vol-au-vent case.
Place the case on a baking sheet and place the baking sheet in the oven. Bake for 5 minutes or until the vol-au-vent is heated through. Remove the baking sheet from the oven.
Transfer the vol-au-vent to a warmed serving dish. Sprinkle over the parsley and serve at once.