What would you like to cook?
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To cook the flour
How it's done
To cook the flour
Heat the butter in a pan. Add the flour and cook over a medium heat, stirring with a whisk. The flour must not take on any colour. Remove the pan from the heat.
Pour the milk, cream and wine into the flour in one go, bring to the boil while stirring. Reduce the heat, simmer over a low heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy, season.
Bring the stock, wine and salt to the boil. Transfer the sausage meat to a piping bag without a nozzle, carefully squeeze out the meat and cut off into little balls using a knife, allow the balls to slide straight into the simmering liquid, cook for approx. 5 mins. Remove with a slotted spoon, drain.
Bake the vol-au-vents according to the packet instructions, keep warm. Just before serving, mix the meat balls, cream and chives with the sauce, heat through gently. Fill the vol-au-vents with the meat sauce and mushrooms, garnish with parsley.
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?