Recette de VOL-AU-VENT par ALAIN DUCASSE

Prepare the puff pastry and cut it into desired shapes.

Brush the pastry with egg yolk and bake until golden brown.

Sauté the coq kidneys and combs in butter until cooked.

Add the veal sweetbreads and cook until browned.

In a pot, combine the white chicken stock, veal jelly, garlic, thyme, bay leaf, and white wine; bring to a simmer.

Add the minced chicken and egg white to the pot and cook gently.

In a separate pan, sauté the crayfish with shallots, garlic, and parsley in olive oil.

Deglaze with cognac and add crayfish juice, then simmer.

Incorporate the mushrooms and season with salt and pepper.

Finish with cream and lemon juice, and serve over the baked pastry.

Spice Level:

Dietary