Vol-au-vent Olivier style
Comment: The vol-au-vents do not need to contain all these elements, the 2 important elements of the sauce are the mushrooms and the chicken, however the olives and the peas come immediately after. Ham and eggs come last in order of importance, but I rarely do without. If the chicken is raw, brown it first in a pan with a little salt. Use wine to deglaze. DO NOT USE ALL THE BROTH AT ONCE (first ~2/3).
1 small onion, chopped or 1 shallot, chopped (~40 g)
200 g mushrooms, cut into ~1 cm dice or ~100 g tinned mushrooms
1+ heaped tbsp of flour (20g)
1- dl dry white wine
2 dl concentrated chicken stock (1+ cube)
1 dl milk or half milk half cream
150+ g cooked chicken breast, cut into ~1cm dice
50g pitted green olives, sliced
100 g ham, cut into small cubes (~ 8 mm)
60 g frozen peas
2 hard-boiled eggs, diced ~8 mm
2 bay leaves
A few gratings of nutmeg
Salt + Pepper
1 squeeze of lemon juice
- other possible elements
1 dash of white Madeira (dry)
If your shells are not cooked, preheat the oven and cook them according to instructions, otherwise reheat them towards the end.
Brown the chicken if necessary. Deglaze with the wine. Reserve.
Sauté the mushrooms with the lemon fillet if they are not canned. Reserve with the chicken.
In a high-sided pan or casserole dish, brown the onion in a little butter and EVOO (total 20 g).
When they are transparent, lower the heat, sprinkle with flour and mix well.
Add the wine (if it was not used to deglaze), and 2/3 of the chicken broth, stirring.
Add the bay leaves, nutmeg, salt, pepper, add the milk, cream and peas. Allow to thicken while stirring. If too dense or not enough sauce, add more broth.
Add chicken, mushrooms, ham, olives, sausage (opt).
Leave to simmer a little, stirring often, check the seasoning (S + P), and just 1 min before finishing, add the eggs and the Madeira.
Remove the bay leaf and serve in the preheated shells.