VOL-AU-VENT WITH LEFTOVER VEAL BLANQUETTE
Grain Fed veal, Milk Fed Veal
Stewing Veal
15 min
Preparation
15 min
Cooking
4
Portions
Ingredients
- 500 ml (2 cups) leftover veal blanquette recipe (see Fontaine Family recipe)
- 125 ml (½ cup) 15% cooking cream, as needed (optional)
- 4 to 6 vol-au-vent pastry shells
- chopped fresh parsley for garnish
Preparation
- 1. Remove the veal cubes from the remaining blanquette and cut them into small cubes. Return the cubes to the veal blanquette.
- In a saucepan, heat the veal blanquette over low heat. Add the cream as needed if you want a creamier mixture. Simmer for 5 minutes or until the veal cubes are hot enough.
- In the meantime, heat the vol-au-vent according to the package directions.
- Pour the veal blanquette on top of the vol-au-vent.
- Arrange on a serving dish and garnish with chopped parsley.
Side dishes
Serve either as a starter or as a main course with a side salad.
Tips and Tricks
For a lighter version, you can use water instead of cream to liquefy the veal blanquette.