for 4 person

To cook the flour

2 tbsp	butter
2 tbsp	white flour

Sauce

2 ½ dl	milk
2 dl	cream
½ dl	white wine
1 pinch	nutmeg
	salt and pepper to taste

Sausage meat

1 litre	vegetable bouillon
3 tbsp	white wine
1 tsp	salt
200 g	veal sausage meat

To serve

4	vol-au-vents
3 tbsp	cream, beaten until light and fluffy
1 bunch	chives, finely chopped
100 g	mushrooms, sliced, fried
1 tbsp	parsley, finely chopped

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.

Sauce

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.

Sausage meat

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.

To serve

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.

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