Chicken Vol-au-vent Recipe
31/2 lb. chicken
water
salt, pepper
6 peppercorns
1 bayleaf
2 oz. butter
1 small onion
8 oz. button mushrooms
1/2 cup flour
101/2 can asparagus soup
1 tablespoon dry sherry
6 4-in. vol-au-vent cases
chopped parsley
Place chicken in saucepan with water to cover. Add salt, peppercorns, and bayleaf. Bring to boil, reduce heat, simmer, cover, 45 minutes or until tender. Strain, reserve 3/4 pint of stock.
Bone chicken, cut meat into large cubes or pieces.
Melt butter in separate pan, sauté chopped onion and sliced mushrooms a few minutes. Stir in flour, cook a few minutes. Remove from heat, gradually add reserved stock. Return to heat, stir until sauce boils and thickens. Add undiluted soup & sherry. Add chicken pieces, reheat gently. Season to taste with salt and pepper. Spoon into vol-au-vent cases. Heat in hot oven 5 minutes. Sprinkle with chopped parsley.
The Australian Women’s Weekly Great Chicken Cookbook, 1973, edited by Ellen Sinclair
